These pork and mustard Scotch eggs offer a tasty twist on the classic recipe and pair wonderfully with mature Cheddar cheese and piccalilli. Use Tracklements strong English mustard from our Farm Shop to add a fiery kick to this delicious snack.
Did you know? Despite their name, Scotch eggs actually originated in Yorkshire, making them an English delicacy, which is perfect for celebrating St George’s Day this week.

Ready in: 1 hour 15 minutes

Makes: 4

Ingredients

4 eggs, plus 1 egg white
400g Becketts Butchery pork sausages
Handful thyme leaves, chopped
1 tbsp chives, snipped
1 tbsp Tracklements strong English mustard
2 tbsp plain flour, plus extra for dusting
25g golden breadcrumbs
25g fresh breadcrumbs
1 litre vegetable oil

Method

1. Place the 4 eggs in a pan of boiling water and cook for 6 minutes before blanching in ice-cold water.

2. While the eggs are cooking, squeeze the sausage meat out the skins and place into a bowl. Tip in the herbs and mustard and stir well.

3. Next, line up 3 bowls. Put the flour in one, lightly whisked egg white in another and both breadcrumbs in the third.

4. Carefully remove the shell from the eggs. Dust one egg in flour, then take a handful of sausage meat and flatten in your hands. Place the flattened meat on top of the floured egg then mould until it’s covered in an even layer before shaping into a ball. Coat the ball in flour again, before dipping in the egg white and fully coating with breadcrumbs. Repeat this step with the remaining eggs.

5. Heat the oil in a saucepan to a medium-hot heat (the oil should sizzle when food is immersed). Carefully lower each Scotch egg into the oil and cook for around 6 minutes, until golden brown. For best results, only cook one or two at a time.

6. Once cooked, remove the Scotch egg from the oil using a slotted spoon and leave to drain on kitchen paper. Allow to cool before serving.