Taken from The Sugar Free Family Cookbook by Sarah Flower
I love these and so worth the time it takes to make them. Be careful when choosing your sausage meat and some can contain sugars and grains. Speak to your butcher to the best quality as it will make a huge difference.
Serves 4
Nutritional values
711 kcals
55g fat,
2.7g net carbohydrates of which 1.7g of sugar and 0.65g of fibre)
52g protein.
5 eggs
400g good quality sausage meat
1 tsp thyme
1 tsp parsley
1 tsp sage
200g crushed pork scratchings
50g grated parmesan (optional)
2 tsp paprika
Seasoning
Oil for frying if used (you can also bake these)
Boil the kettle. Place 4 eggs in your pan. Pour over the boiling water and place on a medium heat. Boil for 6 minutes.
Once cooked, remove from heat and immediately drain the hot water and run the eggs under cold water, before leaving in the saucepan filled with cold water.
While they are cooling, you can place your sausage meat in a bowl, add the thyme, parsley, sage and season well with salt and black pepper.
Peel the eggs, discarding the shells.
Divide the sausage meat into four and form each piece into a ball. Flatten each ball as much as you can. Place the egg in the centre and wrap around the egg firmly until it is completely covered.
In a bowl, add the remaining egg and beat well. Place the ground pork scratching’s and the paprika in another bowl, season and combine well. This is where it can get messy!
Dip each of the scotch eggs into the egg mixture before coating in the pork scratchings.
Place on a sheet of greaseproof until you are ready to fry. If you don't want to fry these, you can bake them in an oven at 180c for 20-30 minutes until golden. Turn halfway through baking to ensure even cook..
Place your 5-6cm of oil in a pan or use your deep fat fryer. Heat oil and when ready, add your scotch eggs, turning until the whole egg is golden and crispy.
Remove from the pan and place on some kitchen roll.
When cool place in an airtight container.