Looking for Scotch eggs

[HHTel]

This is how I make my scotch eggs. I don't make the sausage meat and just buy my favourite sausages. The new Macro has a good variety. The meat from one sausage will usually do a large scotch egg.

Boil the eggs and shell.
Roll the eggs in flour.
Take the meat from one sausage and mold around one egg and repeat with the remaining eggs.
Coat in beaten egg.
Roll in breadcrumbs.
Deep fry then leave them to cool.

Easy peasy

[margaretcarnes]

Interesting stuff Barry....I can't say I've ever seen them. I wonder if they ever sell them in and around Hua-Hin. I often see the plain quail eggs, but that's about it. Talking about eggs....I was informed by my daughter the other day that fried eggs are Thai food, not Farang food.

Any foods eaten by Thais are "Thai" foods. Any foods not eaten by Thais, are therefore Farang foods.

The hard boiled quail eggs fried in a filo type pastry, threaded onto skewers, and sold from a cart in the blazing sun are both a culinary delight and a finger up to the 'elf and safety IMO.
And as HHTel has already shown Scotch Eggs are made using sausage meat - where did that idea of mince come from?
On a more serious note - you know it wouldn't surprise me at all if fried eggs were a Thai invention. The evidence is all there. Brits imported other breakfast foods from Asia (eg kedgeree) having originally coddled, poached and scrambled them.
Thais meanwhile mastered the art of slinging eggs in a wok long before Typhoon stores opened in the UK. No doubt centuries ago a Thai dropped an egg on a hot stone by accident and realised that it instantly sizzled in the sun. Ever since they have specialised in serving up fried rice with an overdone crispy bottomed fried egg on top. This is particularly noticeable in the buffet cars on Thai trains. You say 'mai gai khaa' but it still arrives in all it's crispy bottomed runny yolked glory. The only way to deal with this IMO is to remove the crispy bits and leave the runny yolk to soak into the rice.

Rant over !

[crazy88]

aaaaaaaaaaaaaaaaYou we be hard far pushed to find decent scotch eggs in the supermarkets, although a couple carry 3rd party brands. that are not bad.

Crazy 88

Enloy

[naab thong]

For those of you shopping for Scotch eggs

We make ours with prime cuts of pork, a little seasoned rusk Then roll in fresh eggs from the village farm 100g of sausage meat mixture, then bake on 180, or they will split, for 30mins.

Onced eating temperature is reached you can eat them straight away. chill or freeze

Making some ready for to tomorrow

Naab Thong

[Takiap]

And as HHTel has already shown Scotch Eggs are made using sausage meat - where did that idea of mince come from?

I don't think I've ever seen a sausage that doesn't contain minced meat. I guess you could make sausage using whole bits of meat, but I'll stick to the regular sausages instead.

[HHTel]

I think what Mags is saying is that, certainly in the UK, sausage meat and minced meat are two different things. You would use minced meat (usually beef or it would tend to be called minced pork) for bolognese, mince and mash, chilli con carne etc whereas sausage meat is a much finer blend and is mixed with spices to particular recipes.

[Takiap]

I think what Mags is saying is that, certainly in the UK, sausage meat and minced meat are two different things. You would use minced meat (usually beef or it would tend to be called minced pork) for bolognese, mince and mash, chilli con carne etc whereas sausage meat is a much finer blend and is mixed with spices to particular recipes.

Yes, I was just kidding.

While on the subject of sausage meat, does anyone know if the Makro near the airport sells sausage casings? I have looked but I didn't see any.

[crazy88]

Yes they do Takiap Not always there and they re frozen in the pork section. I buy them fresh from the porkshops in town. As for sausagemeat it is ground meat/ fat, herbs and spices, water, fruit if you wish, and anything else that swicks your flitch

Crazy 88

[Takiap]

Thanks Crazy88. I often go to the pork shop in town, but to be honest, I had never thought of looking for casings there. Now I'll just have to figure out a way to stuff them.

[Dannie Boy]

Thanks Crazy88. I often go to the pork shop in town, but to be honest, I had never thought of looking for casings there. Now I'll just have to figure out a way to stuff them.

Of course you only need the casings for making sausages rather than Scotch Eggs, and to make sausages you really need a machine. I don't know if you can buy one in HH but I have a Kenwood Chef that has a sausage making attachment so I make my own. Regarding the casings, the pack you buy from the sausage shop in HH are great, but are enough to make about 50kgs of sausages, but you can freeze what you don't need (break them down into small useable amounts) and then take out a pack at a time.