Scotch eggs

Recipe by: Clement Pedro
Serves: 6
Cooking: 20min
Preparation: 15min

6 pork sausages
6 free range eggs, hard boiled
Flour, for dusting
1 cup canola oil
Panko crumbs

Remove the meat from the pork sausages and divide into equal portions.
Peel all of the hard-boiled eggs and wrap with sausage meat to a thickness of 1–11/2 cm. Dust in flour, dip in beaten egg and coat in breadcrumbs. Heat the canola oil and fry the eggs until golden brown.Drain on kitchen paper. Halve and garnish.