With this honey mustard dipping sauce, they'll be even more moreish.
Sound good? Get making for your next picnic.
Scotch eggs with honey mustard dip recipe
- 4 large eggs, free range
- 300g sausage meat i.e. pork sausage meat, such as Gloucester Old Spot
- 50g Rachel’s Low Fat Natural Yogurt
- 125g plain flour, seasoned with salt & pepper
- 1 egg, beaten placed in a bowl
- 180g dry breadcrumbs, placed onto a plate
- Vegetable oil, for deep frying
- Salt & pepper
- Dipping Sauce:
- 150g Rachel’s Low Fat Natural Yogurt
- 2 tbsp whole grain mustard
Boil the eggs in their shells until hardboiled. Leave to cool in a pan of cold water, this will help the shell come away cleanly.
Shell the eggs when cool.
Mix the sausage meat with the yogurt and season. Tip: you can use sausages in the skin, just remove the meat from the skin.
Divide the meat mixture into 4 and flatten each out on a clean surface sprinkled with a little flour.
Put the seasoned flour onto a plate or dish and dredge each egg into the flour.
Place each round of sausage meat over the egg and wrap around so the whole egg is covered. Make sure the coating is as smooth as possible. Tip: flour your hands as this may help.
Dip each sausage meat coated egg into the beaten egg and then roll into the breadcrumbs until you have a complete covering.
Heat the vegetable oil in a deep heavy bottomed pan. Check the oil is hot by placing a breadcrumb into the oil and when it sizzles it is hot enough.
Place each egg into the hot oil, take care use a slotted spoon. Deep fry for 10 minutes until golden, move the eggs around with the spoon.
Remove each egg from the oil and drain on kitchen paper.
Mix together the yogurt and the mustard until both are incorporated and serve in a dish alongside the scotch eggs.
30 minutes, Makes 4
Courtesy of Rachel's Organics
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