Rob Walls Chef’s Pig Scotch Eggs

Recipe summary to go here

Whats in it:

6 Free range eggs 

1 pack of Powters Chef’s Pig Sausage Meat

handful of fresh sage

500g golden breadcrumbs 

150g plain flour 

How to make it:

Bring a pan of water to the boil, add 4 of the eggs and boil for 5 minutes. Then place pan under cold running water to cool the eggs down as soon as possible. Pre heat oven to 180C. Finely chop the fresh sage and combine it with the sausage meat. Very carefully peel the 4 eggs under running water and then place them to one side. Weigh sausage meat out to 80g balls and then squash them down as thin as possible (I put the meat in-between 2 sheets of cling film to stop it sticking!). Wrap the meat around each egg making sure there are no gaps. In 3 separate bowls have the flour, 2 beaten eggs and breadcrumbs. First coat the eggs in flour, then in the beaten egg and finally the breadcrumbs. Then gently smooth them of in your hands. Add a generous amount of oil to a frying pan and gently colour the breadcrumbs. Bake in the oven for 10 mins.