Golden and crispy scotch eggs with a parmesan and truffle filling.
Makes 5
Ingredients
8 pork sausages
5 medium sized eggs, plus an extra for coating
100g parmesan
1tbsp truffle oil
Pinch of truffle salt
Handful of chopped parsley
150g panko bread crumbs
100g plain flour
1L sun flour oil
Method
- Place a saucepan of cold water on the hob and heat on a high heat to bring to the boil
- Add in the eggs and turn the heat to low and simmer for 6 minutes
- After 6 minutes, remove from the heat, drain the hot water and replace with cold water
- Leave for 5 minutes until the eggs are cool enough to touch and then carefully roll the eggs on the work surface to crack, and peel off the shell
- Remove the skins from the sausages and add into a large bowl along with the parsley, parmesan, truffle oil, truffle salt and black pepper
- Mix the ingredients together until well combined and divide the sausage meat into five equal piles
- Roll each pile into a ball and then gently flatten
- Place an egg into the centre, close the sausage meat around it and repeat with the remaining 4 eggs
- In the meantime, place a large saucepan on the hob and add in the sunflour oil until half full
- To coat the scotch eggs, place the flour in a bowl, the whisked egg in another bowl and the panko breadcrumbs in a third
- Roll each sausage ball in the flour, then the egg and finally in the panko breadcrumbs
- When the oil is hot enough, cook the scotch eggs for 6-7 minutes until golden brown (to determine if the oil is hot enough, place a pinch of panko breadcrumbs in the oil and if they sizzle and rise to the top, it is hot enough)
- Remove from the oil and drain on kitchen paper
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