CHRISTMAS SCOTCH QUAIL EGGS

I used all the season's ingredients for this festive version of Scotch Eggs: dried cranberries, chestnuts, cinnamon and brandy. 

I'm not so much a fan of Christmas cake nor Christmas pudding but throw in some sausages and I'm in. So I borrowed the ingredients of these Christmas desserts and added them to my Scotch egg recipe. 

Scotch egg is a hard boiled chicken egg surrounded by sausage meat, coated with breadcrumbs and fried. I used quail eggs for this recipe to make it smaller so it can be served as nibbles or appetizer. Dried cranberries and chestnuts in the stuffing make this version very festive.

Ingredients:

12 quail eggs
225 gms. of pork sausage meat (from 4 large sausages)
12 whole cooked and peeled chestnuts, diced
3 tbsps. dried cranberries, roughly chopped
grated rind of 1/2 lemon
1 tbsp. brandy
1/4 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. sugar
1/2 tsp. freshly ground pepper

1 egg

corn flour
breadcrumbs
cooking oil for frying

Method:

Put the quail eggs in a small saucepan and add water to cover. Bring the water to a boil. Take off the heat as soon as it boils and leave for one minute. Pour off the water and fill the pan with cold water and some ice cubes. Set aside. 

Mix the sausage meat with the chestnuts, cranberries, lemon rind, brandy, cinnamon, salt, sugar, and pepper. 

Peel the now cooled eggs by rolling between your palms and peeling off the cracked shell. 

Dredge in corn flour. Scoop a rounded spoonful of sausage mixture on a square of cling film. Flatten into a thin round patty and put an egg in the middle. 

Gather the corners of the cling film 

together, drawing the sausage mix with it to encase the egg.

Unwrap, dredge in corn flour, dip in beaten egg and coat in breadcrumbs. 

Fry until golden in colour, about six minutes. Serve.

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