There had to be Scotch Eggs this month. These ones are festive because they have cranberries in (ok?) but I also used the Christmas sausages from Giggling Pig, and dried sage in the breadcrumbs.
½ leek, finely sliced
1 tsp cranberry sauce
1 tsp chopped cranberries (optional)
1 tbsp mustard
20g chopped parsley
300g sausage meat
2 tsp dried sage
1 litre vegetable oil
1. Boil 4 eggs for exactly seven and a half minutes, then plunge in iced water and refrigerate.
2. Sauté the leek. If using fresh cranberries, add to the leek. Season.
3. Mix the sausage meat with the parsley, mustard, cranberry sauce and leek mix. Season (peppering generously) and refrigerate.
4. Prepare a station with a bowl of flour, the remaining egg beaten, and a bowl of breadcrumbs, mixed with the dried sage.
5. Peel the eggs.
6. To prepare, take a quarter of the sausage mix and flatten in the palm of your hand. Lightly toss an egg in the flour then fold the mix over it and form a ball.
7. Do this until all four eggs are surrounded by sausage.
8. Roll each Scotch egg in flour, then egg, then breadcrumbs.
9. Heat the oil in a deep pan until a breadcrumb turns golden when dropped in.
10. Drop the eggs in and fry for no less than 8 minutes, but until crisp and golden.