Started like this. Sausage meat, parsley, thyme, salt and pepper.
All mixed together.
Wrapped around some hard-boiled eggs and smothered in breadcrumbs.
And finally cooked in the deep fat fryer.
The front two I did last, and put some crushed chile into the breadcrumbs. If that works, next time I’ll put some chile in the meat. I fancy trying some with smoked paprika, too.
It’s the first time I’ve ever made scotch eggs, so I can’t wait to taste one for tomorrow’s lunch.