9
Pork and apple scotch eggs
Serves 3
4 medium eggs
1 cox apple, chopped finely
4 pork sausages
Salt and pepper to season
1 heaped tsp Dijon mustard
4 tbsp plain flour
4 slices of bread, chopped finely
Vegetable oil, for deep fat frying
1.
Boil 3 eggs in boiling water for 6 minutes, then drain and place into ice cold
water to cool. Once cool, peel the shells off carefully.
2.
In a bowl mix the chopped apple, mustard and sausage meat taken from the
sausages.
3.
Divide mixture into 3 equal portions and flatten out into a round, using your
hands.
4.
In a bowl beat the remaining egg with salt and pepper.
5.
Preheat the oven to 160°C.
6.
Carefully mould the sausage meat around the soft-boiled egg, ensuring
there are no gaps.
7.
Roughly chop the slices of bread into chunks and place on a oven tray. Put
into the oven until dry and crunchy. Remove from the oven and crush using
a potato masher until breadcrumbs are of an even size.
8.
Pour the flour onto a plate. Coat the sausage covered eggs in flour, then roll
in the egg mixture ensuring it is coated completely. Place the covered egg
into the breadcrumbs, sprinkling over the sausage covered egg until the
bread crumbs completely cover the egg. Repeat with other eggs.