Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.I think that Scotch eggs should be a treasured national picnic food on both sides of the border, but unfortunately they seem to have become a bit of a joke in recent years, mainly because they're mass produced – you're likely to find a leathery egg barely covered in gristly sausagemeat and covered with bright orange crumbs.
Try making the home-made variety – they're so much better. It's rare to find decent sausagemeat so buy sausages from the butcher and remove the meat.
In country areas you may be able to buy duck eggs straight from the farm.
4 duck eggs boiled for 6-7 minutes, cooled in cold water and peeled
350g good-quality Cumberland sausagemeat
Flour for dusting
1 egg, beaten
50-60g fresh white breadcrumbs
Vegetable or corn oil for deep frying
Divide the sausagemeat into 4 balls and flatten them into patties. Wrap the meat around each of the eggs evenly, moulding it with your hands.
Have 3 shallow containers ready, one with the flour, one with the egg and the third with the breadcrumbs. Put the eggs through the flour first, shaking off any excess, then through the beaten egg and finally the breadcrumbs, re-moulding them if necessary.
Pre-heat about 8cm of oil to 140-150C in a large, thick-bottomed saucepan or electric deep-fat fryer. Cook the eggs for 4-5 minutes, turning them every so often so they are evenly coloured. Remove with a slotted spoon and drain on some kitchen paper.
Serve hot, cold or at room temperature.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments