Scotch eggs. When taking the scotch eggs out of the deep fat fryer my breaded sausage meat is cracking.?

Question

Can anyone tell me why this is happening?

Answer 1

Hi

You cooked it two long, just put into hot fat until the colour you want then place in the oven to finish cooking

I just read the first answer, and i assumed you would add egg to the mix to bind it.

Answer 2

mix a raw egg in the meat to bind it, then roll in raw egg again before putting the bread crumbs on, i love a scotch egg.

Answer 3

Both of the first 2 people are correct, plus the eggs could have been to cold let them get to room temp and use fewer breadcrumbs in the mix plus the fat may have been to hot, I am a former chef and made them for production company, and if all is right you have a perfect product. Also make sure the sausage coating is not to thick say 1/2 inch to 2/3" thick is best, I like a bit of sage and savoury in mine, even poultry seasoning will work.