makes 4 Scotch Eggs
6 pork sausages (uncooked)
4 boiled eggs (shells removed)
15ml fresh thyme leaves
30ml wholegrain mustard
Seasoning
Canola oil for frying
Place the following in three separate bowls
150ml flour, 2 eggs (lightly beaten) and 150ml breadcrumbs Method:
Remove the meat from the sausage casings and place in a bowl. Mix in the thyme, mustard and seasoning. Dust hands with flour, take an egg and start molding pork around the egg until well covered. If hands get sticky from the pork then dust with more flour. Ensure each egg is well covered in a thin layer of pork.
Roll the egg which at this stage is neatly wrapped in pork first into the flour, dust off excess flour then coat in egg and lastly roll in breadcrumbs. Fry in oil until golden and crispy.
