My Sundays are all about pottering about at home, endless cups of tea, catching up on all my National Geographic reading and just soaking in some of the peace of not being rushed off my feet. This is also the time, I clear everyone out of the kitchen and cook dishes that I know I don’t usually have the time to whip up during the week…and in all seriousness, Sunday’s is also a little bit about some fun, home made junk food. Yes, I admit it and that – wholeheartedly!

Sundays, I simply let go and you will very often, find me happily frying away a batch of home made southern fried chicken…So here is a recipe that I remember my mother making for Sunday tea. We had the best tea time feasts in Kenya in my mothers house and these little delights were a perfect treat after a long day of swimming…childhood memories that I will relish forever!

Serves 4

4 eggs, boiled for eight minutes and immediately plunged into cold water (this helps the egg yolk to retain it’s bright yellow yolk).

8 pork sausages, or your favorite sausage. No rules here guys, pull out your besties!

1/2 tsp Spanish paprika

1/2 tsp oregano

Sprinkling of pepper

150 gms of chorizo, chopped finely

2 cups of fresh white breadcrumbs, seasoned liberally with salt and pepper

3 eggs, cracked in a bowl and lightly whipped.

Oil for deep frying

 

Method

1. First squeeze out all the sausage meat from their casings into a large bowl.

2. Add the Spanish paprika, the chopped chorizo, the oregano and the pepper. Mix all these ingredients together, bringing it together as a sticky meaty dough.

3. Remove the shells from the eggs taking care not to break the egg, leaving it whole.

4. Now heat  the oil  in a deep wok, until hot but not smoking. A piece of bread should sizzle gently as a test for the correct temperature.

5. Now place the whisked eggs in one bowl, the sausage meat in one bowl ,the breadcrumbs in one bowl and the whole  boiled and shelled eggs in another.

6. To make the scotch egg, lightly coat your palms in oil. Take approximately 2 large tablespoons of sausage meat in your palm and flatten into a pattie. Place an egg in the centre and gently mould the sausage meat around it, shaping into a round ball as you go.

7. Now dip and coat the ‘sausage ball’ in the egg mixture, next the breadcrumbs, once again in the whisked egg and once again in the breadcrumbs. This double dipping process will ensure a crispy, crunchy coating.

8. Now check your oil is hot but NOT smoking as this will burn the breadcrumb instead of achieving a golden finish.

9. Deep fry only two at a time, turning slowly to ensure an even golden  finish. Drain on kitchen paper and serve piping piping hot with ample lashings of tomato ketchup and horseradish sauce!!

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