Scotch Eggs Recipe With Bois Boudran Sauce - Great British Chefs

Ingredients

• 12 quail eggs
• 750g of sausage meat
• 50g of Dijon mustard
• 5g of chives, chopped
• 5g of chervil, chopped
• 1 egg
• 10g of sea salt
• 1 pinch of ground white pepper
• vegetable oil, for frying
• 1 egg, beaten
• 200g of flour
• 10g of salt
• 100g of breadcrumbs
• 150ml of rapeseed oil
• 50ml of white wine vinegar
• 2 tomatoes, peeled and diced
• 85g of ketchup
• 100g of shallots, finely chopped
• 15g of chervil, finely chopped
• 10g of tarragon, finely chopped
• 5g of chives, finely chopped
• 1 tsp Worcestershire sauce
• 5 drops of Tabasco