Tiny Scotch eggs (Zante)

Name: Tiny Scotch eggs (Zante)
Ingredients: 9 Quails eggs; 450 grams good ,quality sausages; 3 sage leaves finely chopped; 2 sprigs parley ,finely chopped; 2 tbsp plain flour; 1 egg,beaten; 4 tbsp mixed seeds sesame,pumpkin,sunflower,,linseeds; 4 tbsp finely chopped mixed nuts

8 ingredients

5 steps

Ingredients

9 Quails eggs
450 grams good ,quality sausages
3 sage leaves finely chopped
2 sprigs parley ,finely chopped
2 tbsp plain flour
1 egg,beaten
4 tbsp mixed seeds sesame,pumpkin,sunflower,,linseeds
4 tbsp finely chopped mixed nuts

Directions

1

boil the eggs for 2 1/2 minutes,drain and run undercold water.
2

Remove the shells.Preheat the oven to 200C/gas 6.Rinse the sausages under the tap,slit the,skins and take out the meat, mix with the sage and parsley and divide into 9equal balls.
3

Make an indent and carefully put a quails egg inside.Pinch the sausage meat together to completely enclose each egg.
4

roll each one in flour.Place the beaten egg in a saucer and dip each ball into egg make sure you cover them, not overly as seeds will fall off.Roll the scotch eggs into the seeds and nuts combined.
5

place on a bakingtray,bake for 20 minutes until golden brown and cooked.Serve them hot or cold, these will keep in fridge for 2 days,