Method

• There’s something quite nostalgic about Scotch Eggs. Using Better Naked Sausage meat, expect lots of flavour and no nasties. Our sausages are gluten-free, made without sulphites and are free from artificial additives and preservatives.

   

  Slice Better Naked Pork Sausages in half (lengthways) and scoop out the meat into a bowl. Allow two sausages per Scotch Egg.

  Add chopped spring onion, finely chopped parsley and grated apple (make sure to squeeze out any excess juice first), then season with salt and pepper and mix well together.

  Wrap sausage meat around a boiled egg, covering evenly. Then roll the covered egg in flour, then beaten egg and then breadcrumbs – ensuring all of the egg is fully covered.

  Deep fry until golden brown.

  Serve warm or cold.

  *We used gluten-free flour and breadcrumbs*.

• To make vegetarian

  Use Better Naked Evolution Sausages (available at Co-op).