There’s certainly a rustic appearance about the Randalls Butchers Scotch egg. It’s meaty with a thick, rugged rim of breadrumbs. Rough and crumbly. The sausage meat appears to be unseasoned. There are no flecks of colour. No black dots of pepper or green strands of parsley. You cannot scent fresh thyme or spring onion, but rather plain, flat sausage meat which cushions the centre egg. The egg itself is fine. Just fine. It’s not over-boiled and has a rich, vibrant orange yolk.
This is a run of the meal production. A basic Scotch egg. Faultless but by no means exciting.
A two into one combination from The Handmade Scotch Egg Company in which the Monty and Scrumpy recipes come together for a new festive treat. Free-range Saddleback pork is well seasoned with salt, black pepper, sage, onion, dry cured ham, and apples (2%). The result is a full and flavoursome rim of thick sausage meat. Scrumpy cider has also been added for sweetness which cuts nicely through the ham, and there’s a slight alcoholic kick. Mmmhhh! Hic!
It’s a traditional looking morsel. There’s something classic and rustic in the appearance, but on the palette it’s active with curious festive flavours.
A bit of Roman mythology goes nicely with Christmas, when we’re spending time with our families and loved ones. This festive, golden orb is named after the god of desire, affection and erotic love. Now I feel erotically about almost all Scotch eggs. I don’t expect you to understand, however let’s hope that my explanation of this particular meaty morsel goes some way in making you weak at the knees.
Free-range pork is seasoned and mixed with delicious smoked bacon and chopped apricots. Inspired by cherubs-on-horseback, and to save you going to all the trouble of skewering slices of bacon around apricots, the hard work has been done for you. A seriously thick rim of sausage meat has a sexy senses-stealing smokiness and there’s the finishing sweetness of cuped apricots to make the heart beat faster.
Cut in half and share with a loved one.
This festive take on the meaty morsel has gone all kinds of crazy. The free-range pork is peppered with crunchy, crumbled chestnuts, there’s onions and black pepper for a warm lick in winter, and tingly orange peel adds a smack to the lips. The egg sits nicely in position, held firm by the seasoned sausage meat. It’s rich and creamy and results in a soft flavour amalgamation.
A double rolling of breadcrumbs adds extra girth and a bumpy, rustic casing just waiting to be bitten into.
There’s something festive and cheery about the word Pippin. It’s cute. I can’t help but like this Scotch egg before I’ve even sunk my teeth into it. And there’s the pairing of smoked bacon and apple, it’s almost as good a pairing as sausage meat and egg.
There’s added parsley in the free-range saddleback pork, as well as the smoked bacon and chunks of apple – some of which penetrate the breadcrumb shell in small crunchy cubes. The sweetness of apple is clean and welcoming, resulting in a fresh taste which perfectly cuts through the thickness of the meat and saltiness of the bacon. It’s light while remaining meaty, and full of festive flavour.
Inspired by Christmas and all the excitement it brings, the Noel Scotch egg is a flavoursome snowball combining the usual seasoning: salt, black pepper and garlic, and the addition of Tarragon. Tarragon (or dragon’s-wort); the French perennial herb was suggested by a French member of the 2008 kitchen brigade, who was extolling the virtues of tarragon in her home cooking.
When cut there is the fragrant aroma of Tarragon (you can see the green flecks in the beefy rim of sausage meat) alongside the essence of garlic and pepper. I’m told by The Handmade Scotch Egg Company that this is a Double Gold winner in the Great Taste Awards and has become one of their top sellers. In the New Year they will continue the run, reversing the name to LEON.
Like it’s name sake a good winter warmer especially if popped in a hot oven for 10 minutes…
Numerous ‘educational’ tasting sessions were attended by The Handmade Scotch Egg Company, inevitably helping them to develop their enthusiasm for one of Scotland’s finest creations. Pair good whisky with a Scotch egg and WHAM! You’re smacked with an exemplary combination.
A whisky sting is evident while maintaining a clever balance with the sausage meat and egg. There’s some added ginger for bite and a thick, crunchy rim of breadcrumbs cushioning the meaty innards.
Another welcome ambrosial festive morsel. There’s not a great deal added to this specimen, but the sausage meat does appear to be of a pinker standard than others. It’s lightly seasoned in flaked oats, barley and buckwheat, all rolled around a tasty free-range egg. A good rolling of breadcrumbs offers crunch and an overall larger missile.