Scotch Egg

Name: Scotch Egg
Cuisine: British
Ingredients: 6 Regular sausages (De-Skinned); 1 pinch salt; 1 pinch black pepper; 100 g mixed seeds; 2 tbsp ground almonds; 6 free range eggs; 1 tsp sage leaves; 1 tsp paprika powder

Make your own versions of the traditional sausage-coated egg with our recipe. Perfect for your next picnic when cold, or served fresh and warm with chutney.

Ingredients

Regular sausages (De-Skinned)	6
Salt	1 pinch
Black pepper	1 pinch
Mixed seeds	100 g
Ground almonds	2 tbsp
Free range eggs	6
Sage leaves	1 tsp
Paprika powder	1 tsp

Instructions

Step 1

Preheat oven to 180°c. Place 4 large eggs in to boiling water for 6 minutes (medium eggs for 5 minutes, and small eggs for 4 minutes). Take off heat and place in to ice-cold water whilst you carry on with the rest of the preparations.

Step 2

In to a blender place the almond meal, pinch of salt and mixed seeds, then blitz until coarse and crumbly and set aside.

Step 3

Place place all of the sausage meat (make sure to de-skin beforehand), spices, salt and pepper, into the blender and blend until fully combined and sticky.

Step 4

Gently peel the cold eggs (as they will still be soft-boiled).

Step 5

Now break sausage mixture in to 6 balls. Using the palm of your hand create a “cup”, flat patty shape. Place one egg into the middle and work the sausage mixture around it making sure to fully seal all the sides.

Step 6

Now dip the ball in to the egg mix (1 whisked egg) and fully cover smoothing all the sides (this is how your meat and egg will stay bound). Roll the ball straight in to the mixed seeds / almond mixture.

Step 7

In to a shallow frying pan over high heat heat up about ½ cup olive oil and place scotch egg in to the oil. Brown each side for around 1-2 minutes until golden brown, then place on to a baking sheet and bake for 5 – 6 minutes. Serve straight away with homemade chutney, rocket and avocado