Scotch Eggs

• 5 Egg, large
• 450 g Pork sausage, skins removed if needed
• 2 tsp English mustard
• 1 tsp Dijon mustard
• 1 tsp Black pepper
• 1 tsp Fine sea salt
• 60 g Plain flour
• 120 g Breadcrumbs
• 750 ml Sunflower oil

1. Bring a large pot of water to the boil. Lower in 4 eggs and boil for 6 minutes for a slightly soft centre, or 8 minutes for firmer yolks. Drain and cool immediately in cold water, then peel once cool enough to handle.
2. In a mixing bowl, combine the pork sausage with the English mustard, Dijon mustard, black pepper and fine sea salt until evenly mixed. Divide into 4 equal portions. With damp hands, flatten each portion into a thin oval large enough to wrap an egg.
3. Wrap each peeled egg in the sausage mixture, pressing and smoothing to fully seal with no gaps. Roll gently between your palms to neaten the shape. Place on a plate while you set up the coating.
4. Put the plain flour in one bowl and the breadcrumbs in another. Beat the remaining egg in a third bowl. Coat each sausage-wrapped egg in flour, then egg, then breadcrumbs, pressing the crumbs on so they adhere well.
5. Heat the sunflower oil in a saucepan to 170°C (340°F). Fry the Scotch eggs in batches for 6 to 8 minutes, turning, until deep golden and the sausage is cooked through. Lift out with a slotted spoon and drain briefly before serving warm, or cool for serving cold.

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