My take on the Scotch Egg...

My hubby LOVES a Scotch Egg and he has been badgering me for ages to make some. The trouble is I find them rather bland and convinced they would be a bit of a faff to make.

Faced with a rainy day, some sausage meat without a cause and a bit of time to spare I thought I would give them a try set about working up a recipe of my own.

My Christmas Sausage Roll recipe is much loved by all us Harts. When I make them, they rarely last very long, are often eaten straight from the oven (with a little bit of Colman's english mustard on the side for me), so I thought I would use the recipe as my inspiration for my take on the Scotch Egg.

I couldn't be bothered to sweat onions and wait for them to cool, as I do for my sausage rolls, plus they may have made my meat mixture a bit wet, so I replaced with with onion powder. I didn't have any fresh sage in the house either, so I used dried sage instead of fresh. These time saving swaps mean that all the ingredients, with the exception of the sausage meat (although there is usually some sausages in the house), are always in my store cupboard making this a really quick and simple recipe indeed.

For those of you who are watching their weight or would just like a healthier option, you can swap the sausage meat for pork (or even turkey) mince and add some beaten egg, but only enough to help combine, you don't want to make the mixture too wet. This simple ingredient swap reduces the calories by 100 per Scotch Egg.

Getting everything prepared in advance really helps. It does get a bit messy, but isn't that part of the fun.

Just like my sausage rolls we had to try one of these straight from the oven and we were not disappointed. The outside is crisp and crunchy and the sausage meat is full of flavour. I had a little Colmans with mine, hubby didn't bother.

We took two down to our builders for a snack at their Friday afternoon break. The fact that I got a text a few hours later to say they were fab, was praise enough for me.

The last two were scoffed cold with a big loaded salad and of course a bit of Colman's mustard on the side for me.......

Until next time X