Servings: 4 · Prep Time: 10 mins · Cooking Time: 15 mins
Total Time: 25 mins
Snacks | Lunch | Dinner
- eggs (5 large)
- ground almonds (2 tbsp)
- sea salt (pinch)
- black pepper (pinch)
- mixed seeds (100g)
- sausages (450g)
- paprika (1 tsp)
- dried sage (1 tsp)
- olive oil (4 tbsp)
Preheat your oven to 180c.
Bring a pan of water to boil. Once boiling, place your 4 eggs in to the pan and boil for 6 minutes (if a large egg. 5 minutes if a medium).
Once boiled, remove and pop straight in to cold water.
Blitz the ground almonds, � teaspoon of salt and the mixed seeds in a blender until coarse and crumbly. Tip on to a plate and set aside.
In a large bowl place the ground pork, 1 egg, paprika and sage, � teaspoon salt and a pinch of pepper. Get your hands dirty! Massage the ingredients together. If it feels too wet then add a little ground almonds or milled seeds. You want to be able to mould the sausage meat around the egg.
Get one egg at a time, mould the sausage meat around the egg, carefully massaging it as you go. You can use a little water on your fingers to seal all the edges. Then roll it in to the seed mix until covered.
Repeat until all your sausage meat has been used.
Heat a little olive oil in a pan and fry the scotch eggs, carefully. Seal each side for a couple of minutes before carefully placing on a baking sheet and baking for 5-6 minutes until golden.
Serve and enjoy.
This recipe makes 4 large scotch eggs, but you could make smaller ones if you use small eggs.