They look good Brenda, the sausagemeat is up to the person really, but usually one would use just enough sausagemeat to cover the egg, made hundreds in my time, (Bakery) / Butchers company, including pies savoury and sweet cakes etc.
I had Scotch Eggs in a little bistro in Barbados many years ago.Loved them!!I've never made them because when I was first married I made up my mind that there would be no greasy deep frying in my brand new house.JOY
Dear Brenda, there is nothing wrong with them at all! Practice makes perfect and anyway it does not really matter if there is a bit too much meat in them.
As long as they are tasty and not overcooked who cares, I don't.
There are are a few saying in England when you are hungry, but I will not put them on here!
That is an olde Recipe, yet it works. Keep it simple and old is the best way.
I bet Tony was in Heaven!
Dear Brenda a TIP fro you! If you use the same recipe for the sausage meat you made your Scotch Eggs with, it makes the best sausage rolls there is. Simply use your recipe for shortcrust pastry or mine, roll it out quite thin and then fill with a layer with sausage meat! Mix an egg wash up, then simply roll the pastry over, brushing the inside bottom edge, so they are like a pastry tube full of sausage meat. Then simply cut them to the size you want, egg wash over the top and put them in the oven for 20-25 minutes till golden brown.
Delicious cold snack and better than anything you can buy!
I am forever making them for my father who adores them.
P.s for pork pies see here http://cubits.org/Neil/thread/view/11862/
Name: Susan MacKenzie Torrington, Alberta, Canada World Famous Gopher Hole Museum
Neil - I downloaded your Scotch Ham and Egg Pie, and thought that was the way you made Scotch Eggs. I make mine individually, but now realize they are two different recipes. I never thought of the whole pie as an option. Thank you for the new idea!
Also, the individuals are Very Filling, and maybe it would be less so if I did a pie, and sliced it. Thank you for the ideas. I now have to check out your other recipes and see if any are familiar
btw - I bought a meat grinder the other day, and am looking forward to making my own sausage meat. I certainly have recipes for that.
I'm pleased to be able to find recipes from the English side of my heritage.
Dear Vicki, they are indeed easy to make! However they are easy to eat, and that is the trouble. For you will end up making lots of them, I know.
As I have a working recipe Database on here and many Articles, there is also Gala Pie which is fantastic.
Hi Neil, it's Tony's 65th birthday this weekend! One of the things that I have coming for him are some British staples that he loves... I had to buy them on the internet because where we live now, well, there is no where to get any of these things. So, he has his beloved Branston pickle, HP sauce, Heinz beans, salad cream, pickled onions, clotted cream, and some other things coming. He's going to be so happy!!
I will, Neil, and thank you. Scones are a great idea! The British foods won't be here until Wednesday or so, so that will be a good treat later in the week. Tony is getting a Rum Cake for his birthday.
WELCOME TO THE BRITISH GARDENING AND GARDENS CUBIT! There are forums on; my Recipes, a "Have Your Say" forum, and a working Recipe Database.
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