Egg and Sausagemeat Bites
7,1 / 10
ready in 19 min.
Cook 8 of the eggs in boiling water for 8 minutes. Remove, refresh in cold water and peel.
Mix together the minced pork, 1 raw egg, 2 tbsp breadcrumbs and the parsley, and season with salt and ground black pepper. Wrap the mixture around the boiled eggs and form into balls.
Beat the remaining egg, dip the balls in beaten egg and coat in breadcrumbs. Deep-fry the Scotch eggs in hot oil preheated to 180°C | 350F for 2-4 minutes until golden brown. Remove and drain on kitchen roll. Serve with a fresh salad.