Makes 6 Scotch eggs
- 6 eggs
- 180g black pudding
- 180g sausage meat
- 1/2 tsp garlic granules
- 1/2 paprika
- 2 tbs almond flour
- small bunch fresh parsley, chopped
- salt and pepper
- Boil for 6 minutes then remove from the heat, drain the hot water and replace with cold.
- Peel the eggs. This is much easier if you crack the shells by rolling the eggs around in the pan after draining the cold water. Then peel the eggs one by one under the tap.
- Sprinkle the ground almonds on to a plate.
- In a bowl mix the herb and spices, salt and pepper into the sausage meat.
- Then mix in the back pudding. This is best done by squeezing it together with clean hands!
- Divide into 6 balls. This is easier with a bowl of cold water to hand.
- Taking one ball and egg at a time press the ball into a disc and mould the sausage/pudding mixture around the egg. This takes a little patience but the sausage meat gives the mixture pliability and should allow an even coverage.
- Roll the covered egg in the ground almond to give a light covering.
- Heat some coconut oil in a frying pan and gently fry over a medium heat until all sides are browned. This should take 8 to 10 minutes but requires care to make sure that all the sausage meat is cooked through. Pay especial attention to the top and bottom of the egg, as it you will need to hold the egg on its base and tip with clippers to make sure they are cooked. It is worth the trouble though as frying it this way ensures that your yolk with still be soft.
Tip: Great served with gherkins!