Friday 10 December 2010


I'm not so much a fan of Christmas cake nor Christmas pudding but throw in some sausages and I'm in. I took inspiration from these Christmas desserts to make festive Scotch eggs.

A Scotch egg is a hard boiled chicken egg surrounded by sausage meat, coated with breadcrumbs and fried. Although eaten all year round, they are also served as Christmas snacks or appetisers.

To make a change to the usual Scotch egg, I used all the season's ingredients for this festive version: dried cranberries, chestnuts, cinnamon and brandy. All of these added an extra special twist that elevated the Scotch egg to a fancy hors d'oeuvre. I used quail eggs for this recipe to make them a perfect bite size. Serve with your favourite tipple to get the holiday mood in full swing.


12 quail eggs
225 gms. of pork sausage meat (from 4 large sausages)
12 whole cooked and peeled chestnuts, diced
3 tbsps. dried cranberries, roughly chopped
grated rind of 1/2 lemon
1 tbsp. brandy
1/4 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. sugar
1/2 tsp. freshly ground pepper
1 egg
corn flour
cooking oil for frying


Put the quail eggs in a small saucepan and add water to cover. Bring the water to a boil. Take off the heat as soon as it boils and leave for one minute. Pour off the water and fill the pan with cold water and some ice cubes. Set aside. 

Mix the sausage meat with the chestnuts, cranberries, lemon rind, brandy, cinnamon, salt, sugar, and pepper. 

Peel the now cooled eggs by rolling between your palms and peeling off the cracked shell. 

Dredge in corn flour. Scoop a rounded spoonful of sausage mixture on a square of cling film. Flatten into a thin round patty and put an egg in the middle. 

Gather the corners of the cling film 
together, drawing the sausage mix with it to encase the egg.

Unwrap, dredge in corn flour, dip in beaten egg and coat in breadcrumbs. 

Fry until golden in colour, about six minutes. Serve.

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