Italian sausage scotch eggs

Method

• step 1

  Boil a large pan of salted water, then lower in six of the eggs and cook for 7 mins. Meanwhile, prepare a large bowl of iced water. Once the time is up, lower the eggs immediately into the iced water. Cool completely, then peel.

• step 2

  In a large bowl, thoroughly combine the sausagemeat, pancetta, garlic, herbs, parmesan, salt and black pepper with your hands. Put in the fridge to chill.

• step 3

  Beat the remaining egg in a shallow bowl with a pinch of salt. Tip the flour into another shallow bowl and season lightly with salt and pepper. Put the breadcrumbs into a third shallow bowl.

• step 4

  Lay a piece of baking paper on a worksurface. Split the sausage mixture into six equal portions. Put one portion onto the paper, then top with another sheet of baking paper and flatten with your hand.

• step 5

  Roll one egg in the flour, then put in the centre of the sausage disc. Form the sausage around the egg until totally sealed, using the paper to help wrap it. Repeat with the remaining eggs and meat.

• step 6

  Dust the scotch eggs in the flour, the egg and then the breadcrumbs, making sure they’re fully coated. Fill a deep pan a third full with the oil and heat it to 160C, testing with a probe thermometer.

• step 7

  Lower in three scotch eggs at a time, cooking for 7-8 mins or until golden. Drain on kitchen paper. Serve with a peppery salad of watercress or rocket and a smear of mustard.