Paleo Scotch Eggs

🧂 Ingredients

• 4 large eggs

  + 1 egg whisked in a separate bowl
• 2 tablespoons almond meal

  I use the almond meal left over from my almond milk recipe
• 1 pinch salt
• 100 g mixed seeds

  3 oz
• 6 pork sausages

  de-skinned, 100% organic meat – if possible
• 1 teaspoon paprika
• 1 teaspoon sage
• 1 pinch pepper

Instructions

• 1 Turn oven on to 180° C / 356 ° F.
• 2 Place 4 large eggs in to boiling water for 6 minutes (medium eggs: 5 minutes,
  small eggs: 4 minutes). Take off heat and place in to ice-cold water whilst you
  carry on with the rest of the preparations.
• 3 In a blender, add the almond meal, pinch of salt and mixed seeds, blitz until
  coarse and crumbly, set aside in a bowl.
• 4 In the blender, add all sausage meat (make sure to de-skin beforehand), spices,
  a pinch of salt salt and pepper, and blend until fully combined and sticky.
• 5 Peel the cold eggs, gently as they will still be soft-boiled.
• 6 Now break sausage mixture in to 6 balls. Using the palm of your hand create a
  “cup” flat patty shape. Place one egg into the middle and work the sausage
  mixture around it making sure to fully seal all the sides.
• 7 Now, dip the ball in to the egg mix (1 whisked egg) and fully cover smoothing
  all the sides (this is how your meat and egg will stay bound)
• 8 Roll the ball straight in to the mixed seeds / almond mixture into a shallow
  frying pan over high heat.
• 9 Heat up about 1/2 cup olive oil and place scotch egg into the oil. Brown each
  side for around 1-2 minutes until golden brown, then place on to a baking sheet
  and bake for 5 – 6 minutes.
• 10 Serve straight away with homemade chutney, rocket and avocado.

Nutrition Info