Scotch Eggs made with Italian Sausages

Step 1

Crack and peel the skin of the boiled eggs and set aside.

Step 2

Using a sharp knife, slit through the outer layer of the sausages and peel off.

Step 3

Place the sausage meat in a bowl, add all the seasonings and mix together.

Step 4

Divide the meat mixture into 3 parts, place a piece of cling film (nylon wrap) on a flat surface; take 1 part of the meat mixture and press flat unto the cling film.

Step 5

Place 1 egg on the flattened meat, pull the cling film together, pulling the meat around the egg and gently mould around to form a ball.

Step 6

The cling film was just the set in the shape; remove the cling film, wet your hands and gently sculpt the meat to completely cover the egg. Repeat for each egg.

Step 7

Whisk one egg in a small bowl, crush or blitz the crackers and pour into another small bowl or plate; also pour the semolina flour into a bowl or plate.

Step 8

Coat each ball starting with the egg, then into the semolina flour, back into the eggs and final coat with the crackers or breadcrumbs.

Step 9

Place a deep pot or pan on medium-high heat, fill with sunflower oil (any vegetable oil).

Step 10

Let the oil get hot, then fry the balls until golden brown (should take about 7 to 10 minutes) . Remove from heat and allow to rest before you serve.

Step 11

Serve and enjoy.