Scotch Sprouts
500 g lean pork mince
6 g salt
0.7 g thyme (1 tsp)
0.7 g sage (1 tsp)
0.25 g mace (1/3 tsp)
12 Brussels sprouts, trimmed
Egg, flour, breadcrumbs
Work the pork, salt and spices to achieve a good bind. (This mix also makes a nice, basic sausage and if not worked too hard so that it stays a bit crumbly a filling for sausage rolls. For the latter, I like to add about 0.7 g cure #1 to 500 g meat and let it rest overnight to give a semi-cured flavour.)
Par-boil the sprouts (about four minutes) and let cool.
Take a small ball of the meat and form it around a sprout, rolling it between your palms to make sure there are no gaps. There should be enough meat to make twelve balls.
Run each ball through flour, beaten egg and breadcrumbs. (Incidentally, I found by accident that gluten-free bread makes wonderful breadcrumbs for this sort of purpose).
Deep fry at 170 C for about six minutes. Drain on kitchen paper.
These went down well at our NYE celebration last night.
HNY!
Martin/
[1] My mate Keith told me that egg-man, from the Beatles' "I Am the Walrus", referred to an unusual activity practiced by Eric Burdon of the Animals (famous for "House of the Rising Sun"). Don't google it at work, and maybe use private browsing.
