Scotch Eggs

I'm sure we've all eaten Scotch eggs or, at least, seen them and marvelled at their design! Shop-bought ones usually consist of an overcooked egg wrapped in grey mystery meat and rolled in radioactive breadcrumbs. These ones are different.

Ingredients:

1 lb best quality pork butchers sausage
8 bantam or small hen eggs
1 tspn of chopped parsley
1 tspn of finely chopped chives
2 sage leaves - finely chopped
a good pinch of paprika
a pinch of salt
3 grinds of black pepper

For coating:

plain flour
2 eggs - beaten
Panko breadcrumbs

Method:

1. Make sure your hands are clean then slit the sausage skins and squeeze the meat into a mixing bowl. Add the other ingredients and scrunch together. Chill.

2. Place the eggs into a pan of cold water. Quickly bring to the boil and cook for 6 minutes. Plunge into iced water, cool then peel. Chill.

3. Divide the sausage mix into 8. Roll into balls then flatten until wide enough to wrap the eggs. Place the egg in the centre, wrap the mix around to completely encase it, then press to seal the join and smooth it over. Chill until firm (ish).

4. Carefully roll the eggs in flour, cup both hands loosely around each and gently shake to remove the excess. Dip in beaten egg then roll in the breadcrumbs. Chill for 15 minutes then repeat the process for an extra crunchy coating.

5. Pre-heat your deep-fryer to 170°c and cook the eggs until crisp and golden and the sausage meat is cooked. Around 6 minutes.