Luxury Scotch eggs with pickled walnuts

Cooking Time
40

Portions
4

Ingredients

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• g free range eggs
• g sausage meat
• g Opies Pickled Walnuts, chopped finely
•   tbsp chopped fresh parsley salt and pepper
• g plain flour
• g panko breadcrumbs

• 1

  Step 1

  Hard-boil 4 of the eggs for approximately 8 minutes, leaving the yolks a little soft, cool immediately in cold running water.
• 2

  Step 2

  In a large bowl combine the sausage meat, Opies Pickled Walnuts and parsley, season with salt and pepper.
• 3

  Step 3

  Peel the hard-boiled eggs, then divide the sausage meat mixture in 4 and wrap around the eggs creating a tight seal.
• 4

  Step 4

  Season the flour and place on a shallow plate. Beat the remaining egg in a separate shallow dish. Place the panko breadcrumbs in another shallow bowl.
• 5

  Step 5

  Roll each egg first in flour, then egg and finally roll in breadcrumbs, place on a plate in the fridge to chill for about half an hour.
• 6

  Step 6

  Heat oil to 170°C and deep fry for 10 – 12 minutes until golden brown.

Ingredients

• 5 g free range eggs
• 400 g sausage meat
• 4 g Opies Pickled Walnuts, chopped finely
• 1 tbsp chopped fresh parsley salt and pepper
• 50 g plain flour
• 80 g panko breadcrumbs