WCF Scotch Egg
- 220g or 4 sausages
- 3 large eggs
- 1 tablespoon Caribbean Sauce
- 3 tablespoons plain flour
- 5 tablespoons panko breadcrumbs
- sunflower spray oil, several squirts
Preheat oven to gas mark 6/ 200°C/ 392°F.
Boil the eggs for five minutes. Cool under cold running water, then de-shell them.
Remove the skin from the sausages and mix together with the Caribbean Chilli Sauce. Divide this mixture into two equal portions, then pat into two flat patties. Place an egg on top of each patty then fold the mixture around the egg.
Place the beaten egg, flour and breadcrumbs onto separate plates or containers.
Take one egg, coat it with the flour, then dip it into the beaten egg and coat it with the breadcrumbs, flipping to ensure that the egg is fully coated. Dip the egg in the egg and coat in the breadcrumbs again to double coat. Repeat this process with the other egg.
Place the eggs on a baking tray and bake for twenty-five to thirty minutes, until golden brown. Serve and eat immediately or enjoy cold as part of a picnic.
Caribbean Chilli Sauce