Tequila spiked chorizo scotch eggs

A scotch egg is a tasty tasty thing indeed. They are also incredibly versatile and once you master the basics you can have fun playing around with the flavours. For this recipe I’ve chosen the spicy and smoky flavours of paprika and tequila. Now adding tequila to your scotch egg may seem like an odd thing to do but it imparts a subtle smokiness to the dish that you will not get from just adding the paprika alone. Plus it also gives you a good excuse to purchase a bottle for your drinks cabinet!

Serves: 6 scotch eggs

Difficulty: Easy/Medium

Time: 1.5 hrs (plus overnight)

Ingredients

For the homemade chorizo

  • 700g good quality pork sausages
  • 1 dried chipotle chilli
  • 2 large garlic cloves
  • 2 tsp dried oregano
  • 2 tsp ground cumin
  • 1 tsp dark brown sugar
  • 3 tbsp sweet paprika
  • ½ tbsp cider vinegar
  • 2 tbsp tequila
  • salt & pepper

For the eggs

  • 7 medium free-range eggs
  • plain flour (for dusting)
  • 200g panko breadcrumbs
  • 2 litres of vegetable oil for frying
  • 1 tsp bicarbonate of soda (optional)

Tequila spiked chorizo scotch eggs

A scotch egg is a tasty tasty thing indeed. They are also incredibly versatile and once you master the basics you can have fun playing around with the flavours. For this recipe I’ve chosen the spicy and smoky flavours of paprika and tequila. Now adding tequila to your scotch egg may seem like an odd thing to do but it imparts a subtle smokiness to the dish that you will not get from just adding the paprika alone. Plus it also gives you a good excuse to purchase a bottle for your drinks cabinet!

Method

For the homemade chorizo

  1. I like to start this a day in advance as it needs a good 12- 24 hours for the flavours to impart in to the sausage meat.
  2. First soak the dried chipotle chili in boiling water (approx. 20 mins). Once softened finely chop the chili and add to a large bowl with the garlic cloves (finely chopped), oregano, cumin, cider vinegar, tequila, brown sugar and paprika. Give everything a good mix.
  3. Next add the sausage meat; it is important to buy the best quality sausages you can afford. Snip the end off the sausages with a pair of scissors or a knife and squeeze the meat out of their casing and in to the bowl with all the other ingredients. Add salt and pepper to taste and mix everything together until combined. I use my hands to ensure everything is properly incorporated.
  4. Cover the bowl with cling film and place in the fridge for 12 – 24 hours to marinate.
  5. Just before I’m about to use the sausage meat I like to check the levels of seasoning. Cook off a tiny bit of the meat in a frying pan and taste it – adjust accordingly. It is now ready for the scotch egg assembly!

For the eggs

  1. Boil 6 of the eggs and peel (see hints and tips section)
  2. Divide your homemade chorizo in to 6 equal portions. Take one portion and flatten out in the palm of your hand. Next take one of the eggs and place in the centre of chorizo, then carefully pull the meat up and around the sides of the egg until it joins at the top and all sides are evenly covered in meat. I then like to roll the meat encased egg around in my palm until i have a neat ball.
  3. Set aside on a plate and repeat this process with the remaining 5 eggs. Place in the fridge for 30 mins to firm up a little.
  4. While the eggs are chilling in the fridge prepare the coatings. In three separate bowls add the flour, the panko bread crumbs and the remaining egg, whisked.
  5. Remove the chorizo covered eggs from the fridge and roll them in the flour, followed by the egg and finally cover in breadcrumbs. I like to roll it for a second time in the egg and breadcrumb mix to ensure an even coating. Return the scotch eggs to the fridge for a further 10 mins to set.
  6. While the eggs are chilling again heat the oil and turn on your oven to 180°C (fan). I’ve got a small fryer at home but you can also use a saucepan to heat the oil, just be sure to keep an eye on it at all times. The oil needs to be heated to 150°C, if you don’t have a cooking thermometer then you can test when it is is ready by dropping a piece of potato in to the oil. If after one minute it sizzles and turns brown then it is ready to use.
  7. Carefully lower the eggs in to the oil (I tend to do 2 at a time) and cook for 4 minutes until they are golden brown. Turn the eggs over occasionally so that they cook evenly. Drain and place on a baking tray while you cook the remaining eggs.
  8. Once all 6 eggs have been deep-fried pop them in the oven for a further 4 minutes to ensure that the meat is cooked through. You don’t want to leave them in the oven for too long though or the yolks will over cook – you want them to remain runny!
  9. After 4 mins remove the scotch-eggs from the oven and leave to cool slightly until ready to serve.

To serve

  1. Cut the scotch eggs in half and lay on a plate or board with some good quality mayo (I add a squeeze of lemon in to the mayo to give it a bit of a zing). Add some peppery watercress on the side and tuck in while warm. Enjoy.

Scotch egg

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