- 450g pork sausage meat
- 4 spring onions, sliced
- splash Worcestershire sauce
- 8 small eggs, hard-boiled and shelled
- 1 large egg, beaten
- 100g dried breadcrumbs
- 1 litre sunflower oil, for frying
- Mix the sausage meat with the spring onions and Worcestershire sauce, and season. Divide into 8 balls.
- With floured hands, flatten to just over 6mm and very carefully wrap the eggs in them, squeezing the ends together so the eggs are completely encased.
- Dip each one in beaten egg and then in breadcrumbs.
- Put the oil in a deep frying pan to about the same depth as half the height of the Scotch eggs. Heat until it begins to shimmer; drop a piece of bread in - if it sizzles gently, it's ready. Add 2 to 3 Scotch eggs at a time, frying them for a good 3 minutes on each side until dark golden all over.
- Drain on kitchen paper before slicing and serving.
DISCLAIMER: Before starting any diet, you should speak to your doctor. You must not rely on the information on this website/newsletter as an alternative to medical advice from your doctor or other professional healthcare provider.
This article originated on: www.womanandhome.com