Quail Scotch Eggs

EGGS_02Makes 8, prep time 30 minutes, cooking time 45 minutes

INGREDIENTS
8 quail eggs boiled
10 pork sausages with the skin removed
1 tsp dried mixed herbs
Salt & pepper
2 free-range eggs
3 wholemeal rolls

METHOD
Preheat the oven to 180 degrees. Boil the eggs for four minutes, then run under cold water. Remove the skin from the sausages, place the meat in a bowl add the herbs and season and mix. In a food processor blitz the rolls into breadcrumbs. Remove the shell from the eggs and set to one side. Divided the sausage meat into eight equal amounts. Shape into round patties, place an egg in the centre, wrap the meat around the eggs and shape into a ball. Repeat the process for all the eggs, chill in the fridge for 30 minutes. Beat the eggs and pour into a bowl, coat each ball with egg, roll in breadcrumbs then place on a greased baking sheet. Bake for 30-40 minutes until crispy and golden. Serve with salad leaves and chutney.

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