Ingredients

Steps

• Boil four eggs for 5 minutes, then cool in iced water for 10 minutes and peel.
• Divide the sausage meat into four portions and wrap one portion around each egg.
• Coat eggs in seasoned flour, then beaten egg, then breadcrumbs before chilling for 30 minutes.
• Heat a deep-fat fryer or heavy saucepan with oil to 160°C.
• Fry the Scotch eggs for 7-8 minutes until golden and drained on paper.
• Fry sliced vegetables in batches for 2-3 minutes until crisp and season with salt and pepper.
• Halve eggs and serve with vegetable crisps and piccalilli.