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Quail Scotch Eggs

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November 1, 2015 by marksetchfield

ScotcheggsMakes 8, prep time 30 minutes, cooking time 45 minutes

INGREDIENTS
8 quail eggs, softly boiled
12 
sausages skinned
1 tsp dried mixed herbs
3 wholemeal rolls
2 beaten eggs
Salt and pepper

METHOD
Preheat the oven to 180 degrees. Soft boil the eggs in a pan for four minutes, then remove from the heat and run under cold water. Skin the sausages and place the meat in a bowl, mix and season. Then add the dried herbs. In a food processor blitz the wholemeal rolls into breadcrumbs. Peel the eggs and set to one side, divided the sausage meat into eight equal amounts. Shape the meat into round patties and place the egg in the middle, roll the meat around the egg into a ball. Repeat the process for all the eggs and chill in the fridge for 30 minutes. Then pour the beaten egg into a bowl, coat each ball with egg and then roll in the breadcrumbs. Place each ball onto a greased baking sheet. Bake for 30-40 minutes until they are crispy and golden.GMS_THE_MENU_RETURN

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