Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Eggs
To shape
To deep-fry
How it's done
Eggs
Cook the eggs in boiling water for approx. 6 mins., rinse briefly in cold water and peel carefully.
To shape
Cut open the sausages, squeeze the sausage meat into a bowl. Add the parsley, chives, mustard and nutmeg, knead well by hand. Shape the mixture into 4 balls, roll out thinly between cling film. Smooth the mixture around the eggs with wet hands. Place the flour and breadcrumbs in two separate shallow dishes and the egg in a deep dish. Roll the meatballs in the flour in batches, shake off the excess flour, dip the balls in the egg and then in the breadcrumbs. Press the breadcrumbs down firmly so that they adhere.
To deep-fry
Fill a pot to 1/3 with oil and heat it to approx. 180°C. Deep-fry the Scotch eggs for approx. 4 mins. Remove and drain on paper towels.
| Serve with: | Baby lettuce |
|---|
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