Directions

Hard-Boil the Eggs

1. Place the eggs in a saucepan and cover them with water. Bring to a boil, then reduce heat and simmer for 8-10 minutes.

2. Once done, transfer the eggs to an ice bath to cool. Peel the eggs carefully.

Prepare the Sausage Mixture

1. Chop and fry the bacon until crispy.

2. Add bacon to a bowl, alongside the sausage meat, chopped pickles, rosemary, salt and pepper.

3. Mix well until ingredients are fully combined.

Wrap the Eggs

1. Divide the sausage mixture into 4 equal portions. Flatten each portion and wrap it around a peeled hard-boiled egg, ensuring the egg is completely covered.

Coat in Flour, Egg, and Breadcrumbs

1. Roll each sausage-covered egg in flour, ensuring an even coating. Dip it into the beaten egg and then roll it in breadcrumbs until fully coated. Repeat for all eggs.

Fry the Scotch Eggs

1. Heat vegetable oil in a deep fryer or a deep, heavy-bottomed pan to 180°C. Carefully lower the Scotch Eggs into the hot oil and fry for about 5-6 minutes, turning occasionally, until they are golden brown and the sausage is cooked through.

Drain and Serve

1. Remove the Scotch Eggs from the oil and drain them on a paper towel. Allow them to cool slightly before serving.

Serve

1. Serve the Scotch Eggs warm with our Scotch Bonnet Chilli Jam to dip!