Scotch Eggs

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put the 4 eggs in a pan of lightly salted cold water. Put the pan over a high heat and bring up to the boil. Boil for around 8-9 minutes.

Step 2

Remove the egg pan from the heat and run cold water on the eggs.

Step 3

Slit the skins of the sausages and squeeze the meat out into a mixing bowl.

Step 4

Add the thyme, parsley and some salt and black pepper to season.

Step 5

Divide the sausage meat mixture into four and press out into circles big enough to wrap an egg up in. Lay out on a board or plate.

Step 6

Peel the cooled eggs.

Step 7

Place the seasoned flour onto a plate and the breadcrumbs on another plate. Put the remaining uncooked egg in a bowl and beat lightly.

Step 8

Put each egg on a circle of sausage mix and wrap it up. Roll the balls around until smooth and the egg is completely sealed in.

Step 9

Dip each egg first in seasoned flour, then in the beaten egg, coating it and then roll it around in the breadcrumbs until coated.

Step 10

Heat the oil in a deep heavy-bottomed pan, until hot – you can drop a breadcrumb into it to check and you should see it sizzle and turn brown.

Step 11

Carefully put each scotch egg into the hot oil and deep fry it for around 8-10 minutes, until it is golden and crisp and the sausage meat is completely cooked.

Step 12

Carefully remove from the oil with a slotted spoon and drain on a plate lined with kitchen roll. Leave to cool and drain.

Step 13

Refrigerate when completely cooled and use within 5 days.