My husband has a thing for a scotch egg, I however do not like the fried aspect of the sausage meat and so after watching Loraine Pascale making her baked scotch eggs I just had to give the recipe a try and with a few additions have made what is now classed as a family favorite & is on the make again and again list.
Makes 4
4 eggs, hard boiled for 5mins
25g Plain flour, seasoned
6 Pork & Herb Sausages, skin removed
150g Breadcrumbs
2 Eggs whisked lightly
Fresh Rosemary chopped
2 Garlic Cloves crushed
In a bowl combine the breadcrumbs, salt, pepper, Garlic and Rosemary, In another bowl lightly beat two eggs and in the final bowl add the flour.
Press one and a half sausages into a circle (skin removed) on clingfilm until around 4 inch diameter, place the peeled boiled egg onto the centre of the sausage meat then lift up the corners of the cling film and wrap around the egg until no egg is visible and you have a tight ball.
Carefully unwrap the clingfilm and roll the egg in the flour, followed by the egg mixture and finally into the breadcrumb, herb and garlic mix
place on a baking tray and spray lightly with oil
Cook in a preheated oven at 180 degrees for 25 minutes - serve warm or cold!
4 eggs, hard boiled for 5mins
25g Plain flour, seasoned
6 Pork & Herb Sausages, skin removed
150g Breadcrumbs
2 Eggs whisked lightly
Fresh Rosemary chopped
2 Garlic Cloves crushed
In a bowl combine the breadcrumbs, salt, pepper, Garlic and Rosemary, In another bowl lightly beat two eggs and in the final bowl add the flour.
Cook in a preheated oven at 180 degrees for 25 minutes - serve warm or cold!
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