Scotch eggs

• servings: 4 servings
• active time: 20 minutes
• total time: 30 minutes

Ingredients

5 eggs

400g cumberland sausage

⅓ cup (50g) flour

salt and black pepper, to season

½ tsp ground nutmeg

1 tsp garlic powder

100g panko bread crumbs

brown sauce, to serve

Directions

Place 4 eggs into boiling water for 4½  minutes, then plunge them into an ice bath to cool.

Once cooled, peel your eggs and leave them to dry.

Peel the skin from the sausages and discard.

Using oiled hands, take 100g of the sausage meat and roll it out in your palm to an even layer in an oval shape.

Place the egg in the centre and bring two of the sides together, making sure to encase the whole egg.

Place eggs on a tray and refrigerate for 20 minutes to firm up sausage.

Season flour with salt, pepper, nutmeg and garlic powder in a shallow bowl.

Whisk remaining egg in another shallow bowl, then place bread crumbs into a third bowl.

Crumb the chilled eggs in flour, then egg, then bread crumbs.

Deep-fry at 180°c for 4-5 minutes or golden brown.

Serve immediately, with brown sauce.

Nutrition

• Serving Size: 4