Scotch Eggs

Ingredients

• 4 eggs (for the centres) + 1 extra for coating
• 400g sausage meat
• 1 tbsp chopped parsley
• 1 tsp Dijon mustard
• 1/2 cup flour
• 1.5 cups breadcrumbs
• Oil for frying
• Salt and pepper

Instructions

1. Boil the 4 eggs for 6 minutes for runny yolks; cool in ice water and peel.
2. Mix the sausage meat with the parsley, mustard and seasoning.
3. Divide into 4 portions, flatten each, and wrap around an egg.
4. Roll in flour, dip in beaten egg, then breadcrumbs.
5. Deep-fry at 170C for 7-8 minutes until golden and the sausage is cooked.
6. Drain on paper.

Serving suggestions

• Lovely warm or cold with mustard.

Storage & reheating

Keeps 3 days in the fridge.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions