Date posted: 26/02/2020

Gochujang scotch egg

  • Serves 10
Votes: 3 Average: 3.3


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


  1. Place 80g of gochujang paste and sausage meat into a bowl and mix together - set to one side.
  2. Soft boil 10 eggs then cool and shell and set to one side.
  3. With the remaining two eggs set up flour, egg and breadcrumb trays ready to coat the eggs.
  4. 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.
  5. 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.
  6. Deep fry the scotch eggs untilcooked and serve with a littleof the pickled vegetables.
  7. Mix the remainder of thepaste with the ketchup andserve alongside the pickled vegetables.
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