Name: Scotch eggs
Total time: 1 h 15 min
Yield: Serves 6 as a snack
Cuisine: British
Ingredients: 6 eggs, at room temperature; 6 good quality pork sausages; sage, finely chopped to make 1/2 tbsp; parsley, finely chopped to make 1/2 tbsp; 4 tbsp plain flour; 1 egg, beaten; 100g breadcrumbs; groundnut oil, for deep frying

Ingredients

6 eggs, at room temperature
6 good quality pork sausages
sage, finely chopped to make 1/2 tbsp
parsley, finely chopped to make 1/2 tbsp
4 tbsp plain flour
1 egg, beaten
100g breadcrumbs
groundnut oil, for deep frying

Method

STEP 1
Drop the eggs into boiling water. Cook for 8 minutes, then rinse under cold water and leave in cold water for 10 minutes to cool completely. Peel.
STEP 2
Strip the skins from the sausages, then mix with the sage and parsley and season well. Divide the mixture into 4, then flatten each into a circle on 6 pieces of clingfilm. This will make it easier to form around the eggs.
STEP 3
Dust the peeled eggs with flour then sit each on the sausagemeat. Use the cling film to mould the sausagemeat around each egg, ensuring there are no gaps.
STEP 4
Roll each sausage covered egg in flour, then the beaten egg, then breadcrumbs. Repeat with the beaten egg and breadcrumbs to make a double coating. Chill until ready to cook.
STEP 5
Heat groundnut oil, no more than 1/3 deep in a pan, to 180C. Cook the eggs for 5-6 minutes, turning a few times until golden and crisp.