Ingredients
- Gochujang paste 100g
- Tranfield pork sausagemeat 1kg
- Everyday Favourites free range medium eggs 12
- Everyday Favourites plain flour 120g
- Panko breadcrumbs 500g
- Red cabbage - finely sliced 150g
- Carrots - julienne 150g
- Everyday Favourites white wine vinegar 30ml
- Tate & Lyle caster sugar drum 20g
- Casa De Mare lemon juice squeezy 8g
- Stokes real tomato ketchup 50g
Method
- Place 80g of gochujang paste and sausage meat into a bowl and mix together - set to one side.
- Soft boil 10 eggs then cool and shell and set to one side.
- With the remaining two eggs set up flour, egg and breadcrumb trays ready to coat the eggs.
- Take the eggs and wrap equal quantities of sausage meat mix around them then pass through flour, egg and breadcrumb mix - set to one side ready to fry.
- Take the red cabbage andcarrots and place into a mixingbowl. Heat the vinegar, sugarand lemon juice until the sugarhas disolved then pour overthe vegetable mix and leave tosteep for 10-15 minutes.
- Deep fry the scotch eggs untilcooked and serve with a littleof the pickled vegetables.
- Mix the remainder of thepaste with the ketchup andserve alongside the pickled vegetables.
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