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Scotch Eggs 2006
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Homemade scotch eggs are gorgeous, and I can't think of many portable foods better than these. Use the best organic free-range eggs and the finest sausagemeat and you can't go wrong. The water added to some meat can evaporate during cooking - so if you've used the best, the eggs won't rattle around inside the sausagemeat.
A glass of lightly chilled Beaujolais cuts through the richness of the meat but has enough fruit for the flavour-sapping egg within.
Typical values per serving:
This recipe was first published in August 2006.