Scotch eggs

Name: Scotch eggs
Yield: 12 servings
Cuisine: Breakfast/brunch
Ingredients: 500.00 g sausages pork, casings removed; 30.00 ml mustard mild American; 12.00 quail eggs boiled; 45.00 ml fresh parsley chopped; 2.00 eggs whisked; salt and freshly ground black pepper; 90.00 g breadcrumbs dried; sunflower oil for deep frying

12 servings

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Pork

By Food24 November 03 2009

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Ingredients (8)

500.00 g	sausages — pork, casings removed
30.00 ml	mustard — mild American
12.00	quail eggs — boiled
45.00 ml	fresh parsley — chopped
2.00	eggs — whisked
	salt and freshly ground black pepper
90.00 g	breadcrumbs — dried
	sunflower oil — for deep frying

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Method:

Mix sausage meat with mustard. Shape meat around quail’s eggs to make small Scotch eggs.
Whisk parsley, eggs and seasoning with a little water. Roll Scotch eggs in whisked egg mixture, then in breadcrumbs. Repeat process once.
Heat oil over moderate heat and gently deep-fry Scotch eggs, two at a time, until golden brown all over, about 5 minutes.
Drain on kitchen paper and cool. Halve eggs and serve with sweet wholegrain mustard and cracked (coarse) salt.