Take the pickled eggs and roll them in the celery salt followed by the flour. Dave says: “The flour helps the sausage meat stick.”
Remove the meat from the sausages and divide evenly into 6 portions. Shape each portion into a patty that’s big enough to wrap around an egg. Wrap each patty around an egg – wet hands may help. Hairy Bikers tip: we went with Cumberland sausages because of their peppery flavour, but use your sausage of choice. Herby Lincolnshire sausages or a spicy chorizo sausages would work well too.
Mix the crushed crisps with the panko breadcrumbs. Dust the sausage-coated egg in the seasoned flour, dip it in the beaten egg, then roll it in the crisp/breadcrumb mixture.
Heat the vegetable oil in a deep-sided, heavy-bottomed pan (or a deep fat fryer) to 160°C. CAUTION: hot oil can be dangerous, so don’t use too much or leave unattended.
Fry the Scotch eggs until golden: deep-frying will take around 6 minutes, or if you’re using a pan, shallow fry – turning occasionally – until cooked through.
If you haven’t had enough of the delicious crisps dish up with Tyrrells mature cheddar & chive crisps on the side!
Top tip: Dave heartedly recommends eating these savoury eggs with a beer or at a picnic!
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