• 6 eggs, whole
• 300g uncooked sausages (we used Thurgauer pork sausage)
• apple, finely diced
• sage, chiffonade
• plain flour
• 2 eggs, beaten
• panko breadcrumbs
• instant oatmeal
• parmesan cheese, grated
• black pepper
METHOD
• Place eggs gently into the pot and add water.
• Bring it to a boil over medium-high heat. Once the water is boiling, turn off the heat and cover for 4 minutes.
• Plunge eggs into an ice bath and gently crack the shells with a teaspoon and set aside for a minute. This allows the water to get under the shell for easy peeling.
• Mix sausage filling, apple, and sage and divide into 6 balls.
• Flatten sausage on a cling film and place the egg in the middle. Shape the sausage filling around the egg and press firmly.
• Whisk together breadcrumbs, oatmeal, parmesan and black pepper.
• Coat in plain flour, beaten eggs and finally breadcrumbs mixture.
• Deep fry for about 5 minutes or until golden brown.
• Serve hot with pickles, cornichons, a side salad and a dollop of mustard.
TIP: Experiment with different types of sausages! Ask our butchers the key ingredients and add more of them to your sausage mixture! Thurgauer pork sausage contains apple and apple cider vinegar, so we added more chopped apples and some sage. You can also add chopped onions and other herbs too. 😃
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