Have you sorted out your social support bubble yet?  I saw mine last Saturday and it was a RIOT.  Mr R’s sister and her husband came over and we had a boozy picnic.  OK, it was an indoor picnic because the weather wasn’t great, but we had lots of picnic fodder.  

Ever since I first made Tessie’s Scotch Eggs my knee-jerk reaction to the idea of a picnic is to start gathering the wherewithal for these because I love them so much.  

Alas, the POSH sausage meat I bought for these was a bit hard to handle and did split during the cooking.  I think next time I might try buying sturdy sausages and popping them out of their skins to make the sausage casing.  These little bundles of porky egginess were still delicious though.  A few pix of the preparation follow to tempt you into making some, and some notes on the recipe are at the bottom of the post.  I highly recommend this way of making a delicious egg mayo mix and refilling the eggs.  I’ve made these with spring onions, and with chives.  I am on the side of the chives.

So before the recipe, here are a few of my findings. I think a pound of sausage meat is only enough for 4 scotch eggs, so if you are making 6 I would recommend an extra half a pound. You will inevitably have some of the egg mayo mix left over, but I it is so delicious I am sure you will enjoy it in a sandwich. I found two creative movie-star ways of using up the two extra stuffed hard-boiled eggs I was left with and blog posts about Binnie Barnes’ Asparagus Salad and Richard Dix’s Sardine and Egg Salad will be coming soon.

EGGS EGGS EGGS EGGS!

Tessie O’Shea’s Diet Scotch Eggs (for advanced dieters)

1 lb / 450g sausage meat

6 hard-boiled eggs

6 dessertspoons grated cheese

1 tablespoon chopped chives or spring onions, finely chopped

1 tablespoon butter or margarine

1 dessertspoon mayonnaise

1 cup of vegetable oil

1 dessertspoon butter or margarine to add to oil

sprinkle of garlic powder (optional)

Shell the eggs, and cut them in half.  Put all the egg yolks in a basin, and add the butter, cheese, chopped chives or onion, and mayonnaise.  Blend well together into a paste-like mixture. 

Return this mixture to the whites of the eggs and press halves together to look whole again.

Divide sausage meat into six pieces and flatten each piece enough to cover an egg. 

When all are covered, put the oil and butter in frying pan and melt.  Put the sausage-eggs into it, and keep turning until all sides of the egg are nice and crisply brown.

Place on absorbent paper to drain excess fat.  You can roll them in the paper.

Note 1: Serve hot with a little French mustard or let them get cold and serve with salad.

Note 2: You can also put a teaspoon of curry powder with a squeeze of lemon juice in the yolks.  Try anything your taste buds feel like!  There are very few carbohydrates in these eggs!

NB – Tessie’s diet is a low-carb diet, hence she loves EGGS!

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