Seasonal scotch eggs

Method Print recipe

1. Heat a medium pan filled with water and cook the eggs for 4 minutes and then chill under running water until cold enough to handle. Peel and set aside in the chiller until required.
2. In a mixing bowl add the pork sausage meat, turkey mince, cranberry sauce, sliced cranberries, seasoning, chopped sage and mix together.
3. Remove the eggs from the chiller and form 100g meat mix around the egg, once all the eggs are coated chill for 5 minutes.
4. Set up a flour, egg and breadcrumb tray and coat the egg and meat mix in flour, egg and then the breadcrumbs.
5. Deep fry for 6-7 minutes, turning the eggs in the fryer for another4-5 minutes.
6. Once fully cooked - rest for 3 minutes and serve.

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