As the weather brightens up, a great way to beat the credit crunch and blow the doom and gloom from our thoughts, is to head out into the beautiful countryside with a picnic filled with lovely homemade treats including mini scotch eggs.
I have never made scotch eggs before, let alone mini scotch eggs, but I have to tell you they are extremely easy to make and definately worth it.
- 9 quail eggs (I used my Hugo House quail eggs)
- 500g pork sausagemeat
- 2 tablespoons of plain flour
- 1 egg beaten
- 8 tablespoons of breadcrumbs
- Boil the quail eggs for 2 and a half minutes to 3 minutes. Drain the eggs and run under cold water. Then remove the shells.
- Pre-heat the oven to 200 degrees C or gas mark 6.
- Divide the sauagemeat into 9 pieces and roll into balls.
- Make an indent in the sausagemeat ball and put the quail egg inside and then pinch the sausagemeat together and roll into a ball shape. Repeat for each egg.
- Roll the sausagemeat ball in the flour, then dip in the beaten egg and finally roll the ball in the breadcrumbs. Repeat for each ball.
- Bake in the oven for 20-30 minutes until golden brown and cooked through.
Can be served hot or cold. They will keep in the fridge for 2 days. Ideal for picnics and packed lunches, or serve them with a salad or mash potatoes and beans.