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–+ servings

’Nduja scotch eggs with black garlic caramel sauce

For this recipe the juicy sausage meat is laden with spices and ’nduja then wrapped around a soft-boiled Burford brown egg, which when cut open oozes a jammy amber colored yolk. The outside of the scotch egg is coated in flour, beaten egg and panko crumbs then, unapologetically, deep fried until it reaches a dark golden brown color.
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Course: Side Dish
Servings: 4
Ingredients
Black Garlic Caramel Sauce
  • 150 g granulated sugar
  • 120 ml single cream
  • 3-4 cloves of black garlic roughly chopped
  • 60 g salted butter
  • ½ tsp vanilla extract or paste
'Nduja Scotch Eggs
  • 2 tbsps ’Nduja Paste add more if you prefer spicy
  • 400 g sausage meat
  • 1 tsp chopped dried sage
  • 1 tsp dried thyme
  • ½-1 tsp chilli powder
  • ½ tsp smoked paprika
  • Chopped parsley optional but wonderful
  • 5 eggs save 1 egg for the coating
  • 100 g tbsp plain flour
  • 100 g Panko breadcrumbs
  • Vegetable oil to deep fry
Instructions
Black Garlic Caramel
  • Melt the butter in a saucepan over low-medium heat, then add the sugar, garlic and cream.
  • Gently whisk intermittently for 5-6 minutes until the sauce thickens. Keeping the saucepan on the stove, turn off the heat, add the vanilla and stir for another minute. Pour the sauce into a heat proof jar or bowl. Leave at room temperature until ready to serve with the scotch eggs.
  • If the sauce hardens you can warm it up gently for 15-20 seconds in the microwave.
'Nduja Scotch Eggs
  • In a large bowl combine the sausage meat, ’Nduja, chopped herbs, spices and salt. Set aside in the refrigerator.
  • Prepare three medium bowls - fill one with flour (season with a little salt if you wish), one with a whisked egg and one with panko breadcrumbs. Set aside.
  • Boil water in a heavy bottom saucepan. Add the eggs, boil for 5-6 mins then remove from the heat and place in a bowl of iced water. Leave for 5-10 minutes to completely cool before peeling the shells under running water. Dry the eggs on a paper towel then gently coat with flour and set aside on a flat board.
  • Prepare four, 6 - 8” squares of baking parchment. Divide the meat into 4 equal balls and place one ball on each square before flattening into a disc. Now place an egg in the middle of each disc, then use the parchment paper to help mold the sausage meat around the egg.
  • Next, roll the scotch egg in the lightly seasoned flour, followed by the egg mixture and finally the breadcrumbs, until evenly coated.
  • To cook the scotch eggs, heat the oil in a heavy bottom saucepan.
  • Now, turning every minute or so, fry the scotch eggs one by one until they are a deep golden-brown color. This will take approx. 6 to 8 minutes - I found the sweet spot to be at approx. 6 mins 30 seconds.
  • Tip: to test if the oil is hot enough, place a small piece of bread into the oil. If it sizzles and turns golden after 10 seconds, it’s ready! Watch the oil like a hawk. Reduce or turn off the heat intermittently if you think it is too hot.