Pork, sage and onion Scotch egg
- 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
- In a pan, sweat the onion in a little cooking oil until translucent then add the chopped sage and onion powder.
- Allow the onions to cool then mix with the pork sausage meat and season with salt and pepper.
- 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.
- 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.
- When firm, remove the eggs from the fridge and place in a deep fat fryer for 4 ½ minutes at 160 degrees Celsius.
- 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.