Chorizo scotch eggs

Method Print recipe

1. Boil some water and cook the 12 eggs for five minutes, then drain and cool under the cold tap and peel.
2. Mix the sausage meat and chorizo together.
3. Season with salt and pepper then divide into 12 balls and flatten into patties.
4. Wrap the meat around each of the eggs evenly, moulding it with your hands.
5. Have 3 shallow containers ready, one with the flour, one with the beaten egg and the third with the breadcrumbs.
6. Put the eggs through the flour first, shaking off any excess, then through the beaten egg and finally the breadcrumbs, remoulding if necessary.
7. Pre-heat oil to 150-160°C and cook the eggs for 6-8 minutes.
8. Remove from the oil and drain on some kitchen paper.
9. Can be served hot or cold.

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