225g good quality sausage meat or skinless sausage
Dash Worcestershire Sauce
5 chives, finely chopped
1 tbsp fresh parsley, finely chopped
Salt and pepper
1 free-range egg, beaten
Japanese bread crumbs
Vegetable oil for deep frying
Place the eggs in a pan of boiling water and cook for exactly 7 minutes. Remove from the pan and plunge into iced water to stop them cooking. Once cool, peel the eggs.
Dust the hard boiled eggs by rolling them in the seasoned flour.
Place the sausage meat in a large bowl, add the Worcestershire sauce, chives, parsley and season with salt and pepper. Mix thoroughly. Divide the sausage meat into 4 equal portions.
Form each portion into a flat cake and work it around the egg as evenly as possible whilst keeping the egg shape, make sure there are no cracks. Place the meat coated eggs in the fridge for 15 minutes.
Roll the boiled eggs in the seasoned flour followed by the beaten egg, then into the crumbs and press lightly to ensure it is covered properly.
Heat 4cm of oil in a deep frying pan. Heat the oil to 180°C or until a cube of bread turns golden brown in less than a minute. Place the eggs in the oil and cook the eggs, turning frequently for 4-5 minutes until golden brown all over. Drain on kitchen paper and serve or cool if for a picnic or lunch box. Scotch eggs can be made the day before and kept in the fridge.