With deep, rich, bold flavours that belt you with every mouthful, these homemade chorizo scotch eggs are kille impressive! Just make sure you make plenty of them!
I love the concept of scotch eggs. Take an egg, slap meat around it, finish it in breadcrumbs! It’s almost a needless combination, but works such a treat. So after making scotch eggs for the Super Bowl earlier in the year, I felt it was time to move and improve the recipe. Homemade chorizo scotch eggs seemed a natural winner – chorizo makes everything better!
I toyed with two options to ‘chorizo’ these up: cut up some pre-made chorizo and add it to the meat mix, or make my own minced meat with chorizo flavours (which I’d never done before). So, like, I was always going to go with the latter option! My main beef with using pre-made chorizo is that the flavour will only be in bites rather than consistent throughout. Not proper chorizo, but rather something-added-to-pork chorizo. Why not go the whole hog if I can? (Pun intended)
One thing I was certainly going to miss by making my own chorizo is the aging process – store bought chorizo has been aged anywhere from 12-24 months. To be fair, I’m being a bit cheeky calling it chorizo at all considering it isn’t cured and aged. The recipe needed to hold its own without this key flavour profile then. Tons of smoked paprika seemed the obvious answer!
Getting your eggs to have a liquid centre is a nifty little trick that will be doubly impressive, but as I’ve already got an entire recipe dedicated to this, I’m just going to link to it rather than regurgitate it all – Liquid Centre Scotch Eggs. You can achieve good results from cooking the eggs for 6 minutes from a rolling boil, but I find the white is also a little liquid as well.
So where next after homemade chorizo scotch eggs? I’ve seen others doing black pudding scotch eggs, so that is certainly on the cards. Something maybe a little simpler like sage and onion, maybe herby and cheesy or cheese and pickle (if it doesn’t all melt out), Cajun or Indian style, or maybe even something totally off the wall like venison/beef/chicken mince. That would give a whole new perspective to play with!
Chorizo Scotch Eggs
- 400 g Pork shoulder chopped and ground (or use 400g pork mince)
- 50 g Smoked streaky bacon very finely chopped or ground
- 50 ml red wine
- 3 cloves garlic crushed
- 1 Tbsp smoked paprika
- 1 tsp Ground black pepper
- 1 tsp Garlic powder
- 1/2 tsp Salt
- 1/2 tsp Fennel seeds
- 1 Large egg beaten
- 60 g breadcrumbs or more if needed
- 5 Large eggs soft-boiled (approx. 6 minutes from rolling boil), deshelled very carefully
- 2 tsp Vinegar - add to the boiling eggs to help deshell them
- Flour beaten egg, and breadcrumbs - as needed
- Combine pork, bacon, wine, garlic, smoked paprika, black pepper, garlic powder, salt, fennel seeds, and one beaten egg in a large bowl and combine.
- Add the breadcrumbs as needed to dry the mixture until it is no longer sticky to the touch but still sticks together
- Place a fist full of the pork mixture in the palm of your hand, flatten it out, and wrap it around one of the eggs. Add more meat to close off any gaps around the egg, squeeze to form a tight seal, then remove any excess meat
- Repeat for the rest of the eggs
- Dip the prepared eggs in the flour to coat, then the beaten egg, then the breadcrumbs to fully coat. Repeat for the rest of the eggs
- Refrigerate for 30 minutes to an hour
- Heat an oven to gas 6/200/400, and heat the oil in a deep fat fryer to 190C
- Fry the eggs in the deep fat fryer in batches until the breadcrumbs are crisp and golden, approx. 2-3 minutes
- Bake in the oven for 15-20 minutes, until the pork is completely cooked through
Why do we breadcrumb food like this? How does breadcrumbing work?
Why do you bake the scotch eggs after frying them? The frying stage is just to crisp up the breadcrumbs, but won’t be long enough to cook the meat through. Oven cooking after ensures the meat is safe to eat! Oven cooking alone isn’t hot enough to crisp the breadcrumbs, so we do need both steps.
Why do you use egg and breadcrumbs in the meat mix? Using egg and breadcrumbs to bind meat together.
Should I use dried, golden dried, or fresh breadcrumbs? Entirely your own choice! Dried and golden dried give a much finer grain to the coating, fresh breadcrumbs taste better and allow you to blend in flavours at the same time, but they also soak up more oil when frying. Panko breadcrumbs give a very crisp texture if you prefer this!
Why does the egg centre stay liquid? We’re splitting up our cooking into stages so that the egg is never hot enough at the yolk to turn it into a gel or totally solid. Each stage is just enough to cook the white, then the breadcrumbs, then the meat, and nothing deeper.
Should we be worried about eating runny eggs? Nah. Well, as long as you’re in the UK where lion kitemarks are on your eggs at least. The original troubles with salmonella stemmed from way back in 1988. Since then, the chances of getting salmonella from eggs is so minute that scientists have instructed the Food Standards Agency to scrap their previous advice on runny eggs. Even pregnant women, the elderly, and infants are safe to eat a runny yolk. Woohoo!