Chorizo scotch eggs
- Serves: 6 large scotch eggs
- Preparation time: 20 minutes
- Cooking time: 15 minutes
- Total time: 45 minutes
- 7 eggs
- 300g/10½ oz sausage meat
- 200g/7 oz chorizo
- A handful of breadcrumbs
- A small handful of plain flour for dusting the eggs
- Oil for shallow frying
This is a twist on the more traditional recipe for scotch eggs, and is similar to the recipe we have for black pudding scotch eggs we have on the site, by using chorizo rather than the more traditional plain pork, we get a scotch egg with a much sharper tang, which pairs well with the soft boiled egg inside.
Spanish chorizo is made from coarsely chopped pork and pork fat, seasoned with smoked pimentón (paprika) and salt. It is generally classed as either picante (spicy) or dulce (sweet), depending upon the type of smoked paprika used. To balance out the strong flavour of chorizo, and to make the recipe more affordable, I find it better to mix in some plain lightly seasoned sausage meat. I used Spanish chorizo in this recipe, if you use Mexican chorizo – which is uncured – that should be fine, as we do cook the meat thoroughly anyway.
Chop the chorizo into small chunks and blend into small crumbs in a food processor, and preheat your oven to 180ºC/350ºF or Gas Mark 4.
- Bring a pan of water to the boil, add six of the eggs and simmer the eggs for 7 minutes, or until soft boiled.
- Drain the water from the pan and allow the eggs to cool in some cold water - it's easier to peel them when cool, and your hands will thank you too! In a mixing bowl mash the black pudding slices/sausage until it can form a large ball.
- Empty the chorizo from the food processor, into a bowl and mix by hand into the sausage meat.
- Remove the now cooled eggs from the empty pan and peel them gently. Take care to avoid breaking the eggs apart as although they can be salvaged, it lets the visual side of the end result down a little. Once peeled lightly flour each egg - this stops them sticking to the meat.
- Wrap a handful of the chorizo and sausagemeat mixture gently around each egg so its encased completely. Smooth the mixture out over the egg until it has no cracks, or visible joins. Try to keep the meat case about half an inch, or a centimeter thick - any wider and they become much too filling!
- Empty a small handful of the breadcrumbs into a small bowl.
- Crack the seventh egg into a cup and with a fork whisk the egg together to form a yellow glaze. Brush the glaze generously over each scotch egg - this will help the breadcrumbs stick and stop the meat mixture from cracking in the pan. Gently roll each scotch egg through the breadcrumbs, so each one is coated evenly.
- Heat a small pan of cooking oil up - you only need enough to shallow fry the eggs and brown them – as you can easily roll the scotch eggs over. Heat the oil to a medium-high heat, not too high though as you don't want to burn the breadcrumbs!
- When the oil is hot, carefully lower each scotch egg into the oil and cook the four scotch eggs for ten minutes. The breadcrumbs should go golden brown, try to avoid burning them or again despite the taste being almost the same, they certainly won't look as good.
- After a minute or so when each scotch egg has turned a golden brown - carefully remove each scotch egg from the pan and dab any excess cooking oil off with some kitchen roll and place onto an oven tray.
- Cook the scotch eggs in the preheated oven for ten minutes.
- Serve hot or cold, and they go great cut into wedges with a dollop of some fresh coleslaw!