Salt and pepper
4 eggs, plus 1 extra, lightly beaten
1 packet Sausages, approx 500g (I use the British sausage companies Cumberland)
1 tsp Wholegrain mustard
¼ Cup Panko breadcrumbs
Plain flour, to dust
1 1/4 Panko breadcrumbs, to coat
Mayo to serve
Place eggs in a saucepan of cold water. Bring to the boil and then boil for 3 minutes (make sure you time this is crucial to a soft egg at the end). Remove and place in iced water to cool. Once cooled Peel and set aside.
Combine sausage meat with mustard and breadcrumbs. Season the meat with salt and pepper. Divide into four portions.
Using moistened hands, roll one portion into a ball and flatten evenly in the palm of your hand. Place 1 egg in centre of the sausage meat, shape and mould the meat around the egg to form an even layer. Repeat with remaining sausage meat and eggs.
Preheat oven to 180C.
Dust meat wrapped eggs in flour, dip in beaten egg and then coat in breadcrumbs.
Heat oil until 180’c or a piece of bread goes golden when you drop it in. Once oil is hot gently drop eggs into the oil and fry for 2-3 minutes or until crispy and golden. Remove and drain on paper towel. Add eggs to an oven tray and roast for 8-10 minutes or until extra crisp.
Serve scotch eggs with mayonnaise.