Scotch Eggs

Method:

  1. Bring a large saucepan of water to the boil. Gently add 10 eggs and cook for 4½ minutes.
  2. Remove and peel them under cold running water.
  3. Remove the sausage skins and mix mince with sausage meat. Separate meat mixture into 10 servings and roll into balls and flatten to make 10 disks. Set aside.
  4. Crack 2 eggs into a small bowl and whisk.
  5. Take 2 bowls and place flour in one and bread crumbs in the other.
  6. Wrap the minced meat around the egg, pressing firmly with your hands to fully encase the egg.
  7. Roll in flour, dip in the egg and coat in bread crumbs. Press firmly to help the coating stick. Repeat process for the remaining 9 eggs.
  8. Heat a small saucepan with enough oil to just cover the eggs halfway. Whilst frying, turn a couple of times until golden brown, remove and place in a preheated oven on 180°C (160°C fan forced) for 4 minutes.

Recipe: Courtesy of Tracey, ALDI Test Kitchen