Name: Matt Manning’s wild boar Scotch eggs
Cook time: 10 min
Total time: 10 min
Yield: 6 servings
Cuisine: Boil
Ingredients: 6 eggs free-range; 750 g sausage; 25 g Dijon mustard; 25 g wholegrain mustard; 5 g fresh parsley chopped; 5 g fresh chives chopped; 1 eggs yolk only; 20 g breadcrumbs; 1 pinch salt sea; 1 pinch ground black pepper; 2 eggs beaten; 250 g flour; 10 g salt; 250 g breadcrumbs panko

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Ingredients (14)

6	eggs — free-range
750 g	sausage
25 g	Dijon mustard
25 g	wholegrain mustard
5 g	fresh parsley — chopped
5 g	fresh chives — chopped
1	eggs — yolk only
20 g	breadcrumbs
1 pinch	salt — sea
1 pinch	ground black pepper
2	eggs — beaten
250 g	flour
10 g	salt
250 g	breadcrumbs — panko

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Method:

Boil your eggs for 5 mins.

After boiling, refresh the eggs in ice water for 20 mins, then peel.

In a large bowl, combine the sausage meat with the Dijon mustard, wholegrain mustard, parsley, chives, egg yolk, breadcrumbs, salt and pepper.

Mix the meat well and then divide into 6 balls. Roll each ball out into a flat patty about 1cm thick.

Place your peeled egg on each patty of meat and roughly mould the meat around the egg, being careful not to overlap too much.

Place in your fridge for 1 hour to allow the meat to set around the egg.

In three separate bowls, have your egg wash, breadcrumbs and flour mixed with salt, ready.

Coat the eggs by dipping each one into the flour, then the egg wash, followed by the breadcrumbs – rolling the eggs in your hand to keep their shape.

Place back into the fridge for another 30 mins.

Fill your fryer with cooking oil and turn onto 180ºC

Carefully place your Scotch eggs into the hot oil and fry for 2 mins – or until golden and crispy.

Remove the eggs from the oil and place onto kitchen towel to dry a little.

Cut the eggs in half length ways and serve with a dollop of Dijon Mustard.

Recipe reprinted with the permission of Chef Matt Manning.

ALSO TRY:

Vegetarian Scotch eggs with a wholegrain mustard mayo

20 mins For the scotch eggs, boil the eggs, 7 mins. Refresh the eggs under cold water and gently peel off the shells. Combine the chickpeas, coriander, cake flour, garlic and chili in a food processor and blend until smooth. Season it to taste and refrigerate, 20 mins.