Scotch eggs (makes 4)
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Ingredients:
4 Reduced Fat Pork Sausages 5 Eggs 3 Slices of wholemeal bread Salt and Pepper Parchment paper Syn Value: Dependent on your sausages Preparation Time: 30 minutes Cooking Time: 10 minutes + 30 minutes |
Method:
1. Place 4 eggs in a pan of cold water and bring to the boil. Once the water is boiling, cook the eggs for 6-8 minutes.
2. Whilst the eggs are boiling, remove the crusts, break down your bread and whizz in a blender until they are crumbs and pour into a shallow bowl or plate.
3. Beat the remaining egg in a separate bowl and leave next to the breadcrumbs.
4. Remove the sausages from their skins, season in a bowl and divide the mix into four.
5. Once the eggs are cooked, place them in a bowl of cold water and remove the shells once they have cooled.
6. Preheat the oven to gas mark 6 (200°C) and line a baking tray with parchment paper.
7. Take the sausage mixture in your hand and flatten out (if the mixture is too sticky I add a little crumb to dry it out slightly) and then place the egg on top of the meat and carefully encase your egg within in. The meat may need teasing so it fits around the egg.
8. Dip and cover the meat in the whisked egg before coating in breadcrumbs and placing on the baking parchment.
9. Repeat steps 7 and 8 for the remaining eggs and place in the middle of the oven for 30 minutes. Turn the mid way through the get the nice crispy edge all over.
10. Enjoy straight out of the oven or they can be refridgerated for up to 2 days.
Additional notes:
For different flavours in the sausage meat, why not try adding curry powder, sage or a little cayenne pepper?
If you struggle to fit the egg within the meat mix, bulk it out with another 2 sausages
1. Place 4 eggs in a pan of cold water and bring to the boil. Once the water is boiling, cook the eggs for 6-8 minutes.
2. Whilst the eggs are boiling, remove the crusts, break down your bread and whizz in a blender until they are crumbs and pour into a shallow bowl or plate.
3. Beat the remaining egg in a separate bowl and leave next to the breadcrumbs.
4. Remove the sausages from their skins, season in a bowl and divide the mix into four.
5. Once the eggs are cooked, place them in a bowl of cold water and remove the shells once they have cooled.
6. Preheat the oven to gas mark 6 (200°C) and line a baking tray with parchment paper.
7. Take the sausage mixture in your hand and flatten out (if the mixture is too sticky I add a little crumb to dry it out slightly) and then place the egg on top of the meat and carefully encase your egg within in. The meat may need teasing so it fits around the egg.
8. Dip and cover the meat in the whisked egg before coating in breadcrumbs and placing on the baking parchment.
9. Repeat steps 7 and 8 for the remaining eggs and place in the middle of the oven for 30 minutes. Turn the mid way through the get the nice crispy edge all over.
10. Enjoy straight out of the oven or they can be refridgerated for up to 2 days.
Additional notes:
For different flavours in the sausage meat, why not try adding curry powder, sage or a little cayenne pepper?
If you struggle to fit the egg within the meat mix, bulk it out with another 2 sausages
