Wee Scotch eggs | Jamie Oliver recipes
Good old mini Scotch egg recipe – eat them while they are hot, crispy and still oozy in the middle. Perfect picnic treat!
Ingredients
- 4 higher-welfare Cumberland sausages (roughly 300g)
- ½ teaspoon sweet paprika
- 1 sprig each of fresh rosemary and sage
- 1 whole nutmeg, for grating
- 3 handfuls of plain flour
- 2 large free-range eggs
- 125g white breadcrumbs
- 12 free-range quail’s eggs
- vegetable oil (roughly 2 litres)
- 1 new potato, for testing
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