Baked Scotch Eggs

I made these as a birthday present for someone who is a particular fan of pork meat products. I was permitted one as packed lunch on a long train journey with some Dijon wrapped in some foil. It kept me full up for the whole 7hr journey.

This made seven scotch eggs with generous amounts of pork on each

800g sausage meat

8 eggs (1 for breading then egging)

½ medium onion grated

enough breadcrumbs to cover all scotch eggs (I made mine by breaking up a few white bread rolls, drying them on a baking tray in an oven on a low heat, then putting them in a food blender) 

How I made it:

Pre-heat oven to 180c. Soft boil seven eggs. Mix the the sausage meat with the grated onion. Gently wrap the meat round the egg. Break the remaining egg onto a plate and whisk with a fork. Roll the the sausage wrapped boiled eggs in breadcrumbs, then egg, then breadcrumbs again . Lay the eggs on a baking tray. When all are breaded, put the tray in the oven. They take about an hour  – leave them in until they’re golden brown. Remove and leave to cool. 

Eaten with:

I had mine with Dijon mustard. Could be eaten with salad etc.