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Spicy Joes Tandoori Scotch Eggs

Spicy Joes Tandoori Scotch Eggs

  • Ingredients List

    4              Free Range fresh eggs

    5              Sauasages of your choice, we used Cumberland.

    2 ts          Tandoori Spice Blend (Spicy Joes of course !)

    100g        Beadcrumbs (Panko are Good) 

                    Oil for frying, vegetable or sunflower.

  • Cooking Instructions

    • Put 2 eggs into a pan of boiling water 
    • Boil for 5mins 30 seconds, then quickly transfer to a bowl of ice cold water, to stop them cooking any more. Once cooled, carefully peel them.
    • Squeeze the sausages out of their skins and into a bowl.
    • Mix 2 - 3 ts of Tandoori spice mix into the sausage meat. Just enough to add some nice flavour and colour to the meat.  Once well mixed in form the sauage meat into 2 even sized balls.
    • Have 2 small bowls ready - one with the two remaining eggs (beat them together first), and the second with the breadcrumbs or blitzed cornflakes.
    • In the palm of your hand, flatten one of the sausage balls into an oval-shaped pattie.
    • Place an egg in the middle of the patty, then gently shape the meat evenly around the egg, moulding it with your hands until sealed. 
    •  Dip into the beaten egg, followed by the breadcrumbs. Roll in the egg and breadcrumbs again for a really good coating.
    • Heat the oil in a deep pan or deep fat fryer to about 150ºC/300ºF. 
    • Carefully lower the eggs into the pan and cook until they are golden brown,turning them every so often. Remove with a slotted spoon and drain on kitchen paper 
    • Serve while still warm with a salad, chutnies and a cold beer or wine. Heaven !!
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