Description
These scotch eggs are so simple to make and are meaty, filling and flavoursome. They would also be amazing cold, for a picnic or even in a lunch box. The ones I made were huge, so you could easily halve the recipe to make four smaller ones.
Ingredients
Scale
- 6 sausages (de-skinned, 100% organic meat – if possible)
- 1 tsp paprika
- 1 pinch salt
- 1 tsp sage
- 1 pinch pepper
- 2 tbsp ground almonds (I use the almond meal left over from my almond milk recipe)
- 100g mixed seeds
- 6 large eggs + 1 egg (whisked in a separate bowl)
Instructions
- Turn oven on to 180°c
- Place 4 large eggs in to boiling water for 6 minutes (medium eggs: 5 minutes, small eggs: 4 minutes). Take off heat and place in to ice-cold water whilst you carry on with the rest of the preparations
- In to a blender place the almond meal, pinch of salt and mixed seeds, blitz until coarse and crumbly, place aside
- In to the blender place all sausage meat (make sure to de-skin beforehand), spices, salt and pepper, blend until fully combined and sticky
- Peel the cold eggs, gently (as they will still be soft-boiled)
- Now break sausage mixture in to 6 balls. Using the palm of your hand create a “cup”, flat patty shape. Place one egg into the middle and work the sausage mixture around it making sure to fully seal all the sides
- Now dip the ball in to the egg mix (1 whisked egg) and fully cover smoothing all the sides (this is how your meat and egg will stay bound)
- Roll the ball straight in to the mixed seeds / almond mixture
- In to a shallow frying pan over high heat heat up about 1/2 cup olive oil and place scotch egg in to the oil. Brown each side for around 1-2 minutes until golden brown, then place on to a baking sheet and bake for 5 – 6 minutes
- Serve straight away with homemade chutney, rocket and avocado