Thanks to Nicky for sending in this fabulous scotch egg recipe which is quick and easy to make using our famous Slim & Proper Sausage Meat. Low in calories and high in protein, these big balls of deliciousness are perfect for snacking on the go. Tuck in and enjoy guilt free!
by Nicky Collard
4 free range eggs
½ cup of couscous
½ tsp paprika
½ tsp season all (or similar)
½ tsp mixed herbs
Salt and pepper
Method Scotch Egg Recipe
Preheat your oven to 180ºC/350ºF/gas 4.
Firstly you need to soak the couscous using just enough boiling water so that the grains are covered. Add the paprika, season all, mixed herbs, salt, pepper and mix well. You can leave the couscous soaking while you boil the eggs.
Next place your eggs into a pan of water, bring to the boil then turn to a simmer. Cook for 7 minutes and then drain off the hot water. It’s best to cool them down quickly by running them under a cold tap for about a minute. Leave them in the cold water for another minute or two until they’re cool enough to handle. You’re eggs are then ready to be peeled.
Now you will need to divide your Slim & Proper Sausage Meat into four portions. Wrap each egg in one of the sausage meat portions making sure they are covered evenly on all sides. Now roll them in the couscous to coat like a breadcrumb and they’re ready to go in the oven. Baked for around 40-45 mins at 180 degrees and they’re ready to go!
This twist on a traditional scotch egg recipe is great for slimmers as a snack or lunchtime treat. They’re low in fat and packed full of protein so you can enjoy them that little bit more.