Scotch Eggs
This very cheap old favourite is a big hit in our house, usually served with stuffed baked potatoes or spicy wedges. They’re great lunchbox fillers too, as they can even be eaten cold if your lot aren’t too fussy. Students rejoice, this is easy, cheap and doesn’t take up too much room in the communal fridge!
Re the sausage meat, these can be tricky to find, I prefer Superquinn’s personally, which is of good quality, and if I find them I bung a few in the freezer. The problem with going too cheap with sausage meat is one best not discussed in polite company…
- 1 egg, beaten + 4 hard-boiled eggs
- 1 tube sausage meat
- 1 box Paxo stuffing mix
- 1 tsp black pepper + 1 pinch cayenne + 1 pinch paprika
- This is the sticky bit. Cut the sausage tube down the middle. Cut the bar into 4 chunks. Put a chunk into the palm of your hand, spread it out
- Put the egg in the middle and cover with the sausage. Roll it around in your hand to close any holes.
- Dip it then into the beaten egg and roll in some of the Paxo. Press into the ball so it’s totally covered.
- Arrange on roasting pan and put in pre-heated oven at Gas 4 or 180 for about 35 to 40 minutes.
- Every 10 mins turn the sausage ball over so all sides get nice and brown. If you have a deep fat fryer (I threw mine out long ago) set it to medium and cook that way.
- Check to ensure they are cooked, (NOT stick pink!) and serve hot and steaming to grateful tummies.
Cheats:
Freezer Food: These freeze very well and can be great last-minute supper staples. Tasty and filling and easy for Mum. Just ensure they’re defrosted and reheated safely – there’s no messing with pork!
Veg: To up the veggie ante, you can always include a layer of spinach around the egg, but it will have to be dry or else the sausage meat won’t stick. Adds a nice splash of colour too!