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Ingredients
- 5 eggs
- 100 grams flour
- 150 grams panko breadcrumbs (enough to coat)
- 2 eggs (beaten)
-
- 6 sausages
- 5 slices of streaky bacon (diced)
- 1/2 red onion (diced)
- Handful of sage (finely chopped)
- 1 teaspoon olive oil
- 1/2 red chilli (diced)
- Salt & pepper
-
- 2 teaspoons FRANK'S RedHot® Original Cayenne Pepper Sauce
- 1 teaspoon maple syrup
- 3 teaspoons mayonnaise
directions
- Bring a litre of water to the boil in a pan. Carefully drop the eggs in and boil for 5/6 minutes
- Remove the eggs from the water with a slotted spoon and place in a bowl of ice cold water. Once they are cold, peel and set aside
- Fry your bacon until crispy and cool to the side. Then using your hands, take the meat out of your sausage casings and mix well in a bowl with the chopped sage, olive oil, red onion, red chilli, bacon and a pinch of salt & pepper
- Divide the sausage mixture into 5 equal quantities and press flat between your hands to form a thin sheet of the sausage mixture. Carefully wrap each egg in the mixture, packing the eggs solid and ensuring that there are no air pockets
- Cover the Scotch Eggs with cling film and refrigerate for 5 minutes to set
- Meanwhile for the spicy sauce, combine the mayo with lots of FRANK'S RedHot® Sauce until orange in colour. Then add the Maple Syrup to mix
- Whisk 2 eggs in a bowl. Place the flour and panko breadcrumbs in 2 different bowls. Roll each Scotch Egg with the flour, then beaten egg, then cover completely in the breadcrumbs.
- Heat the deep fat fryer/pot of oil to 175˚C and fry the Scotch Eggs for 8-10 minutes until golden
- Place the Scotch Eggs on some sheets of kitchen towel and lightly pat. Cut in halves or quarters and serve immediately with your Frank’s Maple Mayo.
- Enjoy!!