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:
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- 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.
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