The Making of Minimeal

Alright, thanks to all the requests for the whys, wherefores and how-tos of Minimeal, here is the process I follow for making Scotch Eggs – with apologies for blurriness in a couple of the photos.

Ingredients – amounts and flavours are up to you

  • Eggs, as many as you like, hard boiled, chilled (preferably overnight). Remove shells, and rinse eggs under cold tap to clean.

  • Sausage meat, seasoned to taste
  • Bread crumbs, seasoned
  • 1 egg, 1 cup milk, for egg wash
Preheat oven to 375F.
In a large bowl, mix seasoning by hand into sausage meat. (Like getting messy when you cook? This is your time to shine!)
Take a palm-full of meat and press your thumb down in the centre. Place one egg in the thumb-hole and wrap the sausage meat all around the egg so it is thoroughly covered. Meat should be at least a quarter-inch thick all around the egg and egg should be completely sealed in. 
Submerge meat-wrapped egg in egg wash and roll in breadcrumbs. Shape and rub gently until nicely rounded and breadcrumbs have absorbed any excess moisture from the meat. Repeat for all eggs.
Place eggs on rack over a foil-lined pan.  
Bake in oven for thirty minutes before turning the eggs over, then bake another 20-30 minutes until done. Sausage meat should be cooked thoroughly. If in doubt, check with meat thermometer.
 Cool twenty minutes then serve as desired. 
The nice thing about this recipe is it is very flexible. Season the meat and the breadcrumbs with whatever spices you wish. Serve with salad, or bread, or nothing at all. Eat for breakfast, lunch or dinner – one Scotch Egg goes a long way. Eggs can be refrigerated for two or three days and eaten cold, or re-warmed 20-30 seconds in a microwave. 
Hurry! Make some today, and ENJOY!

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