This festive scotch egg is great served as a warm starter, as part of a small plates offer or a bar snack. ​​   

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 10

 Ingredients

• 10 medium eggs (for boiling)
• 2 medium eggs (for egg wash)
• 300g sausage meat
• 400g minced turkey
• 300g Paxo Sage & Onion Stuffing Mix, prepared
• 200g Paxo Sage & Onion Stuffing Mix, for coating
• 200g flour
• oil for deep frying
• 200g cranberry sauce
• 50g Bisto Gravy Granules for Meat
• 500ml boiling water
• fresh micro herbs to garnish

Method

1. Soft-boil 10 eggs (6 mins), chill in iced water, peel.
2. Mix the sausage meat and minced turkey with 300g prepared Paxo Sage and Onion Stuffing, wrap around eggs.
3. Coat in flour, egg wash, dry Paxo Sage and Onion Stuffing Mix.
4. Deep fry at 170°C for 6 minutes until cooked through.
5. Add the Bisto Gravy Granules for Meat to the boiling water and whisk. Stir through half of the cranberry sauce.
6. Serve the warm scotch egg on a bed of the cranberry gravy with extra cranberry sauce and a jug of gravy. Garnish with micro herbs.

Allergens:

Cereals containing gluten
Soya
Eggs

May contains: 

Celery
Milk

Suitable for vegetarians: No
Suitable for vegans: No