With duck and spicy Goria pepper mayonnaise
Our recipe (for 4 pers.) of this British classic to complement your Brunch or as a hearty snack for your picnics. Scotch Eggs travel well and can be eaten at room temperature or even cold.
- Eggs x 5 units
- Duck sausage x 200 gr
- Chives x ¼ bunch
- All purpose flour x 50 gr
- Panko style breadcrumbs x 100 gr
- Mayonnaise x 80 gr
- Goria pepper x 1 pinch
- Blood sorrel x 20 leaves
In a pan of simmering water, cook 4 whole eggs for 5 minutes. Cool in ice water. Remove shells from eggs.
In a bowl, mix sausage meat with chives. Divide the filling into four equal parts. Cut four pieces of cling film about 30 cm by 30 cm. Form four thin patties of stuffing and place one on each piece of cling film. Center an egg on each one and fold the stuffing around the egg with the foil to completely wrap the egg.
Place the meatballs in the freezer for about 15 minutes to firm up the sausage meat.
Meanwhile, mix the mayonnaise with the Goria pepper.
Bread the Scotch Eggs in the traditional way. Successively, pass the balls in the flour, in the beaten egg and in the breadcrumbs.
In a deep fryer at 350F, fry the Scotch Eggs for about 4 minutes. Turn halfway through to ensure even, crisp cooking.
Drain on paper towels, season with salt and serve with the spicy mayonnaise. Decorate with blood sorrel leaves or other salad of your choice.