Recipes For The Perfect Spring Picnic

Pork, sage and onion Scotch egg

Serves 4

Ingredients

• 4 Clarence court eggs (soft boiled for six minutes and 20 seconds then cooled in ice water and peeled)
• 300g pork sausage meat
• ¼ bunch fresh sage, finely chopped
• 75g onion, finely diced
• 10g onion powder
• Salt and fresh ground white pepper

To coat the egg

• 150g plain flour
• 4 whole eggs, beaten
• 100g panko breadcrumbs
• Vegetable piccalilli (you can keep this as a regular piccalilli or blend it to make a sauce)
• 8 deep-fried sage leaves, to garnish

Allergens: Egg, Gluten, Onion, Mustard, Sulphites

Method

1. In a pan, sweat the onion in a little cooking oil until translucent then add the chopped sage and onion powder.
2. Allow the onions to cool then mix with the pork sausage meat and season with salt and pepper.
3. Weigh out 65-75g balls of the sausage meat mix then wrap each ball around the cooked, peeled eggs, placing them in the fridge to firm up.
4. For the coating, mix together the flour, beaten eggs and the breadcrumbs before coating each egg in the mixture. Return the Scotch eggs to the fridge to firm up again.
5. When firm, remove the eggs from the fridge and place in a deep fat fryer for 4 ½ minutes at 160 degrees Celsius.
6. Drain on kitchen paper and then cut in half and serve with piccalilli and deep-fried sage leaves. Season the runny yolk with sea salt.