Recipe by Chloe of House in the Middle
“I chose this scotch egg recipe as I love them and knew the pork with JAZZ™ Apples would make it taste extra special. It was tricky getting these right, but definitely worth it! They’re great with a salad for a weekend lunch, or to pack into lunch boxes for the week.”
Ingredients (Makes 4)
2 JAZZ™ Apples
5 pork and apple sausages
150g plain flour
Pinch of sea salt
Pinch of nutmeg
Splash of milk
500ml vegetable oil for deep frying
Boil 4 eggs for 6 minutes (for a soft boil egg) and then put straight into cold water to stop them cooking further.
Preheat the oven to 180degrees / gas mark 5.
Remove the skin from the sausages and chop the JAZZ™ Apple finely, and mix together.
Mix the remaining egg with the salt nutmeg and milk, and have the flour and breadcrumbs ready on separate plates ready to coat the scotch eggs.
Once the eggs are cooled, coat them carefully in the sausage mixture, then cover in a coating of flour, then dip into the egg mixture, and finally roll in a covering of breadcrumbs.
Heat the vegetable oil in a deep pan and lower the scotch eggs carefully into the heated oil with a slotted spoon and turn several times if the oil doesn’t cover them. They will brown in 1-2 minutes so it is best to do them separately.
Once the scotch eggs are browned in the oil, transfer to a baking tray and bake in the oven for 15 minutes.
Leave to cool for 5 minutes, then enjoy!