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40 minutes
- 10 large free-range eggs
- 8 higher-welfare sausages
- ½ a bunch of fresh chives
- ½ a bunch of fresh flat-leaf parsley
- 1 whole nutmeg for grating
- 1 tablespoon English mustard
- plain flour for dusting
- 150 g fresh white breadcrumbs
- 2 litres vegetable oil
- Add 8 eggs to a pot of cold water and bring to a boil for 3 to 4 minutes. Transfer the boiled eggs to a bowl of cold water and peel them once cooled. Remove sausages from their casings and place in a bowl. Finely chop herb leaves and mix them with the sausage meat, nutmeg, mustard, salt, and pepper. Form the mixture into 8 balls. Prepare 3 plates - one with flour, one with beaten eggs, and one with breadcrumbs. Flatten a sausage ball, wrap it around a boiled egg then coat with flour, eggs, and breadcrumbs. Heat oil to 150ºC/300ºF, then fry the Scotch eggs for 4 minutes until golden brown. Drain on paper towels. Serve with cheddar, pickle, and pickled onions. Enjoy this delicious dish!
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