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Ingredients
Method
- 7 eggs
- 500g pork sausage meat
- 1 tbsp chopped sage
- 1 tsp English mustard
- 1 tsp sea salt
- 1 tsp cracked black pepper
- 60g plain flour
- 120g panko breadcrumbs
- 750ml vegetable oil, for frying
- 200g piccalilli, to serve
- Lower 6 of the eggs into boiling water and cook for exactly 6 minutes, then plunge into iced water and peel carefully. Mix the sausage meat with the sage, mustard, salt and pepper.
- Divide the sausage meat into 6 and flatten each piece between sheets of cling film. Wrap one around each egg, sealing the join well. Roll each in flour, then the remaining beaten egg, then panko, and chill for 15 minutes.
- Heat the oil in a deep pan to 170C. Fry the scotch eggs two at a time for 7 to 8 minutes, turning, until deep golden and cooked through. Drain on paper towel and cool to room temperature before serving with piccalilli.
45 minutes, plus cooling
Makes 6
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