The great Fortnum’s dish. Quality is everything. Sausage meat is relatively cheap, so buy free-range from the butcher. Happy pigs make for wonderful-tasting meat, and you really want to wallow in that flavor. Make sure the egg is a little undercooked too. The art is all in the ooze. Serve wth piccalilli and eat with your hands. — Tom Parker Bowles, author of Fortnum & Mason: The Cookbook
Put the sausage meat in a bowl, add the spices, dried herbs, garlic, and shallot, and mix well.
To test the seasoning, take a teaspoonful of the mixture and fry it until cooked through.
Taste it, then adjust the seasoning of the remaining mixture, if necessary.
Add 8 of the eggs to a large pan of gently simmering water and cook for 6 minutes.
Drain and leave under cold running water until they are completely cold.
Peel off the shells.
Divide the sausage meat into 8 portions, weighing them for accuracy, if you like — they should be about 3 ounces each.
Roll out each one between two sheets of plastic wrap so that it is big enough to wrap around an egg.
Lightly flour the eggs, then wrap each one in a piece of sausage meat, rolling it up in the plastic wrap as you go and making sure it is evenly covered without any gaps.
Twist the ends of the plastic wrap tightly to help shape the eggs.
Put the remaining eggs in a shallow bowl and beat together.
Put the remaining flour in another bowl and the breadcrumbs in a third.
Remove the plastic wrap, then dip the boiled eggs first in flour, then in the beaten egg, and finally in the breadcrumbs, patting then on well with your hands.
Heat the oil in a deep-fat fryer or a large, deep saucepan to 340 degrees F. (If you use a saucepan, don’t fill it more than a third full, or you risk it boiling over.)
Add the Scotch eggs to the hot oil, cooking them in batches so as not to overcrowd the pan.
Fry for 7-8 minutes, until the eggs are a deep golden brown, then drain well on kitchen paper. (The sausage meat should be cooked right through, but if you find that it isn’t, put the eggs in a moderate over for 3-4 minutes to complete the cooking.)
Serve warm, garnished with the micro cress and accompanied by the mango mayo and piccalilli.
Adapted from Fortnum & Mason: The Cook Book by Tom Parker Bowles (Fourth Estate, 2016)