Sophie Richards’ high-protein scotch eggs
Mix sausage meat with mushrooms and walnuts for this twist on a pub classic.
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
40
MINUTES
Ingredients
5 eggs
1tbsp olive oil
100g chestnut mushrooms, finely chopped
40g walnuts, toasted and finely chopped
1 clove of garlic, minced
1tsp dried thyme
1tsp tamari
1tsp freshly ground black pepper
400g high-quality gluten-free sausage meat
A pinch of cayenne pepper (optional for an extra kick)
1tsp dried sage or rosemary
½tsp garlic powder
Sea salt, to taste
1 beaten egg
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