Chorizo and apple Scotch eggs recipe | Sainsbury`s Magazine

Chorizo and apple Scotch eggs recipe | Sainsbury`s Magazine

www.sainsburysmagazine.co.uk

At Heaneys restaurant in Cardiff these are made in miniature, using quail’s eggs, and served with a burnt apple purée as a starter. Here, the founder and Great British Menu finalist Tommy Heaney...

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Ingredients

  • 10 medium eggs, at room temperature
  • 8 mini cooking chorizo sausages (raw chorizo)
  • 2 x 350g packs Taste the Difference pork sausagemeat
  • 2 Granny Smith apples
  • 60g plain flour, seasoned
  • 2 tbsp milk
  • 150g panko or other dried breadcrumbs
  • vegetable oil for frying, around 2 litres

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