This is a traditional recipe for Scotch Eggs.
You can use either the Pork Banger Bulk Mix
or any of our other sausage products
(de-skinned).
Ingredients
Serves 4
Eggs – 4, hard boiled
A little plain flour
Sausage meat - 275g (10 oz)
Egg – 1, beaten
Breadcrumbs
Deep fat or oil - for frying
Method
Peel the eggs and dust with flour. Coat each with 50-75g (2-3 oz) sausage
meat, keeping it in a good shape.
Brush with beaten egg, coat with breadcrumbs and fry in deep fat for about 7
minutes. Drain well and allow to cool. Serve cut in halves with salad or as
part of a cold buffet.
