Olive Alscone Italian Scotch Egg
Made using the Unconventional Hot Dog Style Sausages, as part of our Italian street food recipes, these Olive Alscone Italian Scotch eggs will delight your guests with a cheeky pimento stuffed olive centre!
Recipe serves 10 portions
Method
For the Unconventional Olive Alscone Scotch Egg
Scotch Egg
- Take a 30g piece of the sausage mix and flatten into a disc
- Place an olive into the centre and enclose the olive in the mix so a ball is formed and no gaps or cracks evident
- Make a batter out of the flour and water, then dip the balls into the batter and drain
- Roll the balls into the breadcrumb and then leave to firm up then chill
Sausage Mix
- Heat the olive oil and cook the onions and herbs for a few minutes with colour until softened, then add the breadcrumbs and mix together and remove from the heat
- Once cooled, mix the onion mix with the sausage meat and combine evenly
To serve
- Either deep fry or shallow fry to give colour then place in the oven at 160c for 5-6 minutes
Enjoy!
Recipe by Chef Steve Walpole for Unconventional
Ingredients
Scotch Egg
| Unconventional sausage mix (recipe below) | 300g |
| Pimento stuffed olive (belazu) | 60g |
| Water | 100ml |
| Gluten free flour | 50g |
| Gluten free panko crumb | 100g |
Sausage Mix
| Unconventional sausages (skin removed) | 250g |
| Thyme chopped | 2g |
| Sage chopped | 2g |
| Diced red onion | 50g |
| Olive oil | 10ml |
| Breadcrumbs (gluten free) | 20g |
Published