Categories: January

Ingredients

• 12 quail eggs
• 600g good pork sausagemeat
• 1 tbsp chopped fresh sage or thyme
• 2 tbsp plain flour, plus extra for dusting hands
• 2 medium eggs, lightly beaten
• 125g ready-made golden breadcrumbs
• sunflower oil, for deep-frying

Directions

1. The day before, put the quail eggs in a pan of cold water, bring to the boil, then reduce the heat and simmer for 6 minutes. Remove, refresh under cold water, then peel. Set aside.

2. Mix together the sausagemeat and herbs, season and divide into 12 balls. Roll each egg in flour, then enclose in a ball of sausagemeat to completely cover. Roll in flour, then dip in egg and coat in breadcrumbs. Put on a plate, cover and chill overnight.

3. In the morning, sit the Scotch eggs at room temperature for 30 minutes. Half fill a deep-fat fryer with oil and heat to 190˚C, or pour the oil into a large saucepan over a medium heat until almost half full. (To test the heat, put a cube of bread in the pan after about 5 minutes – it should turn golden in 30 seconds.) Fry the eggs in batches for 4-5 minutes, until golden and cooked. Set aside on kitchen paper to cool.

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