Baked Scotch eggs

Name: Baked Scotch eggs
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6
Ingredients: 6 Clarence Court Large Burford Browns Eggs, plus 1 extra egg for coating; 400 g pack The Jolly Hog 6 British Pork Sausages; 1 small onion, roughly chopped; 25 g pack flat leaf parsley, roughly torn; 2 tbsp wholegrain mustard; 150 g soft white breadcrumbs; 4 tbsp sunflower oil, for drizzling; 25 g plain flour; Piccalilli, to serve

Baking in the oven makes light work of a picnic favourite, and they're perfect to share around at street parties, too.

3 out of 5 stars(2) Rate this recipe

Makes6
CourseBuffet
Prepare25 mins
Cook35 mins
Total time1 hr

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6 Clarence Court Large Burford Browns Eggs, plus 1 extra egg for coating
400g pack The Jolly Hog 6 British Pork Sausages
1 small onion, roughly chopped
25g pack flat leaf parsley, roughly torn
2 tbsp wholegrain mustard
150g soft white breadcrumbs
4 tbsp sunflower oil, for drizzling
25g plain flour
Piccalilli, to serve

Preheat the oven to 240ºC, gas mark 9. Bring a large saucepan of water to a gentle boil, add the 6 eggs and simmer for 6 minutes. Remove with a slotted spoon to a bowl of iced water. When cool enough to handle, peel carefully and set aside.
Squeeze the meat from the sausage skins. Whizz the onion and parsley in a small food processor until finely chopped. Add the sausagemeat and mustard and whizz again until well mixed. (If you don’t have a food processor, grate the onion and finely chop the herbs before adding and mixing.)
Divide the sausage mixture into 6 balls. Flatten one ball out in the palm of your hand, then place a softly boiled egg in the centre. Gently wrap with the sausagemeat so the egg is completely encased. Repeat with the remaining eggs.
Heat a frying pan over a medium heat, add the breadcrumbs and oil and cook for 5-8 minutes until golden. Take 3 shallow bowls. Put the flour into one, the remaining egg, beaten, into another, and the toasted crumbs into the third. Dip the meat-wrapped eggs alternately in flour, egg and breadcrumbs. Place on a baking tray lined with parchment. Bake for 20 minutes until golden and the sausagemeat is cooked through, the juices run clear and there is no pink meat. Serve warm or cold with piccalilli.

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