Scotch Eggs

🔥 Prep

• Hard-boil the 4 eggs, then cool, peel and set aside.
• Divide the 400 g sausage meat into 4 equal portions (≈100 g each).
• Place the 50 g flour in a shallow bowl.
• Place the 100 g breadcrumbs in another shallow bowl.
• Measure out 500 ml oil into a deep skillet or pot for frying.

🔥 Cook

• 1. Flatten each sausage meat portion into a disc, place a peeled hard‑boiled egg in the center, and fold the meat around the egg, sealing it completely to form a ball.
• 2. Roll each meat‑covered egg in the 50 g flour, shaking off excess.
• 3. Roll the floured egg in the 100 g breadcrumbs, pressing gently to adhere.
• 4. Heat the 500 ml oil in a deep skillet over medium‑high heat until it reaches 180°C (a small cube of bread should sizzle and turn golden in ≈10 seconds).
• 5. Carefully lower the coated eggs into the hot oil and fry them for 4–5 minutes, turning occasionally, until the sausage meat is cooked through and the coating is golden brown.
• 6. Using a slotted spoon, remove the Scotch eggs and drain them on paper towels.
• 7. Let them rest for 2 minutes before serving.

🔥 Serve

• Serve warm with whole‑grain mustard or Dijon mustard for dipping.
• Accompany with a simple green salad dressed with vinaigrette.
• Pair with crusty bread or buttered toast for a hearty snack or brunch.