Schlonga Pie - Scotch Egg (long) meets Gala Pie

Here's a thing. I was considering making a gala pie (pork pie with egg in the middle), but thinking I should moderate the pastry intake (what a lightweight), so decided to make a long crustless version of this pie. This is really a multi-egg Scotch egg.

And so, the Schlonga Pie was born. As portmanteaus go, that's a good one.

Here it is in a classic 1970s "serving suggestion":
Laid on a bed of watercress and mixed leaf salad and tartened with a tangy Thousand Island dressing

Close up shot. Delish.

Build

Here is my trusty 1970s Italian hand grinder. Suction cup, bright red plastic. Classic

What lines...

The basic pie ingredient was belly pork...

Sliced into lengths that suit the grinder...

In they pop...

For additional flavour, some cooking bacon...

Cheap and very versatile bacon offcuts...

The belly pork is a light pink when ground. Like a Melton Mowbury pork pie, which does not used cured pork.

The cured bacon is much darker...

You can see the difference...

Seasoning included celery salt...

Crushed, dried chillies...

And quite a lot of smoked paprika and black pepper...

All mixed in...

Some healthy "rusk" - add porridge...

Stir in...

The mix was laid out on cling film, a bit like rolling sushi...

Then formed into a long sausage..

The ends tied...

Then, popped into a pan of simmering water...

I weighted it down with small plates...

This was removed after 20 minutes cooking at a low simmer, to set the meat...

The cling film removed...

Then rolled in a mixture of seasoned plain wheat flour and gram (chickpea) flour

Transferred to an oiled oven tray...

After about 20 minutes in the oven at gas mark 6. Starting to turn brown

Another 15-20 minutes later. It has been turned a few times in the meantime. A fine slightly crunchy outer crust had formed...

The finished article...

Sliced with a bread knife...

And off we go...

I had it warm on the day. It was better I think cold the next day.