Ingredients

12 large eggs 800gr sausages skinned

5 tbsp curly parsley finely chopped

2 tsp Worchesire sauce

2 tsp English mustard powder

2 tsp ground mace

12 rashes smoked steaky bacon

85gr plain flour

200gr dried breadcrumbs

1 ¾ pints sunflower or vegetable, oil for frying

Scalps of bread for testing oil

Method

Put 9 eggs into a large saucepan . Cover with cold water and bring to the boil When 5 mins is up, quickly in the eggs out with a fork and plunge into a big bowl or cold water . Put a sausage meat , parsley , Worcestershire sauce , mustard powder and mace into a bowl with plenty of seasoning . Break in 1 of the remaing eggs and mix everything together. Crack remaining 2 eggs into a bowl , beat with a fork then sieve onto a plate . Tip the eggs onto another plate and season well . Finally,  tip the breadcrumbs onto a third plate . Bring a large saucepan of water to the boil. Drop in the bacon rashes . Turn off the pan and fish out the bacon with a pair of tongs – it should be just cooked  When the eggs a cool ,tap lightly on a hard surface to crack the shell, then peel . If you hold the egg over the bowl of water as you peel , all the shellfish will collect in there and you can dip in he eggs to wash off any fragments . wrap a slice of bacon around the middle of each egg overlapping , line a belt. Now finish coating the eggs.  I set up the ingredients along my bench like a convey belt : eggs, then flour, mince , beaten egg and finely breadcrumbs, plug baking parchment – lined tray at the end to put the finish scotch eggs on. Roll the bacon – wrapped eggs in the flour, soaking off excess . take a good chuck of mince and pat out to thinly, shaking off excess . Take a good chunk of mince and pat out to thinly cover one hand . Sit the meat , then mould over the mince to cover , squeezing and patting so it is an even thickness . Dip in the egg ,  shaking off the excess , then roll in the breadcrumbs to coat and transfer to your tray . Repeat to cover all 9 eggs , then cover with cling film and chill for 4 hrs. o overnight . To cook, pour the oil in a large, deep saucepan to about 4cm deep. Heat until a small chunk of bread browns in about 1 minute . Carefully lower in a skotch egg and fry for 5 minutes, turning gently until even browned . You can probably do 2-3 at a time but don’ overcrowd . lit out onto a kitchen paper – lined tray (If you likely our skotch eggs warm , pop them into a low oven while you fry  the rest.).   Keep an eye on the oil might be too hot and you risk the pork not being brown . If the oil is browned before the skotch egg i browned. If the oil gets too cool the skotch egg may overcook before it is browned enjoy warm and cold; best eaten whiten 24 hours of frying .

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