Pigs in blankets scotch egg recipe

Bite into a golden, crisp exterior to reveal a boiled egg and the saltiness of the flavour from the sausage and bacon

(Image credit: The Hound, Chiswick)

published 9 December 2024

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:

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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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Rebekah Evans joined The Week as newsletter editor in 2023 and has written on subjects ranging from Ukraine and Afghanistan to fast fashion and "brotox". She started her career at Reach plc, where she cut her teeth on news, before pivoting into personal finance at the height of the pandemic and cost-of-living crisis. Social affairs is another of her passions, and she has interviewed people from across the world and from all walks of life. Rebekah completed an NCTJ with the Press Association and has written for publications including The Guardian, The Week magazine, the Press Association and local newspapers.

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