Spicy Mini Scotch Eggs is a modern British recipe for a classic party nibble of quail's eggs coated in a spicy sausage mix that's breaded and deep fried to finish. The full recipe is presented here and I hope you enjoy this classic British version of: Spicy Mini Scotch Eggs.
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These are Scotch Eggs made with quail’s eggs so they make great nibbles for a New Year’s Eve party. The sausage meat is made spicier with the addition of a chopped chilli and black pepper (but you can omit these for a milder effect).
Ingredients:
12 quail eggs
3 thick sausages (pork, beef, mutton, goat [whichever you prefer]), skinned
1 red chilli, very finely chopped (optional)
½ tsp freshly-ground black pepper (optional)
2 sprigs of fresh thyme
1 large free-range egg
100g (3/4 cup) breadcrumbs
vegetable oil, for frying
Method:
Pre-heat your oven to 200ºC (180ºC/400ºF/gas mark 4).
Cook the eggs in boiling water for 2 minutes, then remove with a slotted spoon and plunge into cold water and carefully peel.
Squeeze the sausage meat out of the skins and into a bowl, discarding the skins, then pick in the thyme. If adding the chilli and black pepper stir them into the sausage meat with a fork now.
Beat the hen's egg in a shallow bowl, and place the breadcrumbs into another bowl.
Divide the sausage meat mixture into 12 pieces, then shape each one around an egg and carefully roll into a round.
Roll each sausage meat covered egg in the beaten hen’s egg, then the breadcrumbs until fully coated. For a thicker coating roll back in the egg and then in the breadcrumbs again.
Very carefully heat 5cm of oil in a deep pan or wok to 180ºC (360ºF) and very carefully fry the scotch eggs in batches for 1 to 2 minutes, or until golden.
Remove with caution using a spider or slotted spoon and drain on kitchen paper. Arrange on a baking tray, transfer to the centre of your pre-heated oven and bake in oven for 5 minutes, then serve.
