Scotch Eggs with BBQ Sauce
600G Pork Fat
600G Lean Pork
100G Chicken Livers
300G Sausage Meat
2 Garlic Cloves
2T Chopped Parsley
40G Panko Breadcrumbs
100ML White Wine
BBQ Sauce (Makes 100 portions at 30G/portion)
250G American Mustard
200G Olive Oil
30G Liquid Smoke
60G Creamed Horseradish
Boil eggs in salted water for seven minutes. Ice the water and peel the eggs. Keep the eggs dry and to the side - best to keep in the fridge to cool.
Mix garlic, herbs, white wine, eggs and panko breadcrumbs together to make a paste.
Mince all meat together and mix with a paddle beater in a food processer with the garlic and panko breadcrumb mixture. Mix for five minutes.
Leave the mixture to relax for an hour before coating the eggs. Make sure the eggs are covered evenly with breadcrumbs using flour on the eggs, then coating with an egg mixture then more panko breadcrumbs.
Deep fry eggs for around five minutes. Serve with BBQ sauce.
Mix all ingredients together thoroughly.
Ingredients you can buy here:
|Product Code||Title||Price||Add to Lists||Add to Order||In Stock|
|EGGTRAY6||Eggs size 6||$0.00|
|WINWMV||Vineyard medium white wine||$0.00|
|TOMKH12/300||Tomato ketchup heinz (plastic)||$0.00|
|MUSD||Mustard french dijon delmaine||$0.00|
|OLIPVM||Olive oil pomace il podere||$0.00|
|SAUCHD||Delmaine horseradish sauce||$0.00|