Pigs in blankets scotch egg recipe

From The Hound, Chiswick's executive chef, John Sparks, is this unique twist on a beloved festive classic. Pigs in blankets are combined with pub favourite, the scotch egg, and served alongside Cumberland sauce. Bringing a touch of festive cheer to the dining table, this is a Christmas snack sure to be enjoyed by the whole family.

Ingredients:

• 6 free-range eggs
• 2 free-range eggs (for egg wash)
• 100g plain flour
• 400g panko breadcrumbs
• 250g pancetta lardons
• 400g pork sausage meat
• 100g onion 
• 10g garlic 
• 1g dried sage
• 1g dried thyme
• 5g salt
• 3g black pepper 

Method:

Subscribe to The Week

Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

SUBSCRIBE & SAVE

Sign up for The Week's Free Newsletters

From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

Sign up

• Boil eggs in water for five and a half mins, refresh in iced water. When cold peel eggs into fresh water.
• Place lardons in a cold frying pan on a medium heat and cook slowly, rendering out the fat, until they are crispy.
• Gently sweat onions, garlic, thyme and sage. Chill and add to sausage mix.
• Mix sausage meat in stand mixer on high for 5 mins until a paste is formed.
• Gently mix in pancetta lardons.
• Chill mixture and weigh into 90g balls.
• Drain eggs from water and dry on a cloth.
• Push meat mixture into a rough oval in the palm of your hand, insert egg and carefully wrap meat mixture around, smoothing over the creases.
• Chill the egg and meat mixture. Once wrapped, this will firm up slightly and make coating easier.
• Lightly flour eggs, four at a time, roll in egg wash, drain excess egg and roll in the breadcrumbs.
• Reroll them through the egg wash and panko to form a double crust
• To serve, fry for three minutes at 190°C, cook in the oven at 190°C for three minutes, rest for three minutes.

Sign up for The Week's Food & Drink newsletter for recipes, reviews and recommendations.