Scotch Eggs
These Scotch Eggs are a delight to have for breakfast, a snack, lunch or a light dinner. Use our Outback Tomato Chutney to really bring in the flavour.
Ingredients:
- 7 eggs
- 500g Wagyu and Caramelised Onion Sausages or Plain Beef Sausages (choose your preference), skins removed
- Vegetable oil, to deep-fry
- 1/3 cup plain flour
- 1/2 cup dried breadcrumbs
- Tomato chutney, to serve
Method:
- Place 6 eggs in a small saucepan of cold water. Bring to the boil over high heat. Reduce heat and simmer for 6 mins.
- Plunge eggs into a bowl of iced water. Set aside to cool, then peel.
- Using wet hands, shape the sausage meat into six 12cm oval patties.
- Add oil to a small saucepan to a depth of 7cm.
- Heat to 170C over high heat (when oil is ready a cube of bread will turn golden brown in 20 secs).
- Place flour and breadcrumbs in 2 separate plates. Lightly beat remaining egg in a bowl.
- Coat boiled eggs in a little flour, then wrap patty around the egg to enclose, smoothing the surface.
- Coat in flour, then in egg, then breadcrumbs.
- Carefully cook scotch eggs, in 3 batches, for 5-7 mins or until golden and the sausage meat is cooked through.
- Use a slotted spoon to transfer to a plate lined with a paper towel.
- Serve with tomato chutney.
Recipe courtesy of Taste.com