Recipe: Mini Christmas Scotch Eggs with Honey Mustard Sauce
12 fresh quail eggs 250g beef sausage mince 50g raw turkey bacon A pinch of nutmeg 2 pinches of cinnamon
½ tsp fresh sage, finely chopped
Salt and pepper, to taste
200g plain flour 2 free-range eggs, beaten
125g panko breadcrumbs
1L vegetable oil, for frying
FOR THE HONEY MUSTARD SAUCE
2 tbsp of your favourite mayonnaise
1 tsp Colman’s mustard
¾ tsp honey
1 Combine all the ingredients together for your honey mustard sauce and set aside.
2 Place the beef sausage mince with the bacon, nutmeg, cinnamon and fresh sage in a bowl.
3 Season the mixture well with salt and pepper and mix thoroughly.
4 Take three separate bowls. In one, place your flour, in the second, the beaten egg and in the third, the breadcrumbs.
5 Cook the quail eggs in boiling water, these will take 2 minutes until fully cooked.
6 Place into iced cold water and once cooled, remove the shells.
7 Take a 20g piece of sausage meat and flatten it out in the palm of your hand until it’s big enough to coat the egg.
8 Place the cooked egg into the middle, then carefully shape and mould the sausage meat up around the egg, pulling up the sides, gently squeezing it to make it stick.
9 Repeat with all 12 eggs, then coat them well with the flour
10 Transfer the floured eggs to the bowl of beaten egg and coat well, then roll them in the breadcrumbs.
11 Heat the oil in a pan set over a medium-high heat, and fry the scotch eggs for about four minutes until golden.
12 Remove from the heat and allow to cool slightly before slicing in half.
13 Serve with the honey mustard sauce.