Nduja Scotch Eggs

A runny centred Scotch Egg is a thing of beauty. Now add a little bit of spicy Italian Nduja sausage to it and it takes it up a notch.

For the best nduja I’ve eaten, head to Duchy Charcuterie. Mark makes some of the best. Don’t buy the jarred stuff from the supermarkets, it’s not a patch on the real thing. 

Method

Prep your Eggs

1. Bring a pan to the boil
2. Lower in 4 of your Eggs (keep one back)
3. Boild for 5 minutes 30 seconds.
4. Take them out of the boiling water andput them in to a bowl of water to cool fully (leave at least 10 minutes).
5. After 10 minutes or longer, you can now gently peel the Eggs, be careful as they are still soft in the middle.

Making the Scotch Eggs

1. Mix the sausagemeat, nduja, salt, pepper, thyme and sage in a bowl and then refrigerate for 20 minutes.
2. For each Egg, roll in the plain flour.
3. Take 1/4 of the sausage meat and flatten out into a handsized disk.
4. Place the Egg into the middle of the sausage meat and bring up around your Egg. I find wetting my hands with water will enable me to smooth the sausage meat around the Egg. Keep smoothing it until your Egg is sealed in sausagemeat.
5. No roll in a beaten Egg and then in the breadcrumbs.
6. Repeat the process.
7. Now we’re going to fry them in your Big Green Egg wok. With you Egg at about 140°C you’ll find the oil it at 180° (don’t let it get hotter).
8. Now fry the Scotch Eggs for 9 to 10 minutes, turning every 2 to 3 minutes. If they are colouring too much, take them out of the oil and cook on a rack over the oil for the remainder of the time.
9. Once cooked drain and place on a rack to cool a little.
10. Serve warm with a bit of pickle.

Notes:

Try not to get the oil above 180°C, it will burn the outside of the Egg. I use a Thermapen to measure the oil temperature.

You can check the seasoning of your sausage meat by frying a little piece and tasting it before you use it on your Eggs.