Recipes
Date posted: 26/02/2020
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.