Ingredients
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7 eggs
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500g Coles Finest Angus Beef Sausages with Garlic and Parsley, skins removed
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Vegetable oil, to deep-fry
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1/3 cup plain flour
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1/2 cup dried breadcrumbs
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Tomato chutney, to serve
Method
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1Place 6 eggs in a small saucepan of cold water. Bring to the boil over high heat. Reduce heat and simmer for 6 mins. Plunge eggs into a bowl of iced water. Set aside to cool, then peel.
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2Using wet hands, shape the sausage meat into six 12cm oval patties.
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3Add oil to a small saucepan to a depth of 7cm. Heat to 170C over high heat (when oil is ready a cube of bread will turn golden brown in 20 secs).
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4Place flour and breadcrumbs in 2 separate plates. Lightly beat remaining egg in a bowl. Coat boiled eggs in a little flour, then wrap patty around egg to enclose, smoothing the surface. Coat in flour, then in egg, then breadcrumbs. Carefully cook scotch eggs, in 3 batches, for 5-7 mins or until golden and sausage meat is cooked through. Use a slotted spoon to transfer to a plate lined with paper towel. Serve with tomato chutney.
Source: taste.com.au
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