Shrek’s Scotch Eggs with Colcannon

Ingredients
- 400 g beef sausages
- 2 Tbsp finely chopped chives
- 2 Tbsp Select Barbecue Sauce
- 2 tsp Dijon mustard
- 1 cup breadcrumbs
- 4 hard boiled Homebrand eggs & 2 eggs, extra
- 1/2 cup Homebrand plain flour
- 2 Tbsp Homebrand milk & ¼ cup warm milk
- 750 g potatoes, peeled, diced
- 10 g butter
- Homebrand vegetable oil, for deep frying
- 3 rashers Homebrand bacon, finely diced
- 1 1/2 cups cups savoy cabbage, finely shredded
- Herbs, to serve
Method
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1. Squeeze meat from sausages into a bowl and discard casings. Add chives, sauce, mustard and ¼ cup of breadcrumbs. Season. Mix well.
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2. Peel eggs and coat lightly with flour. Whisk extra eggs and milk together in a bowl. Place remaining breadcrumbs into another bowl. Using ¼ of sausage mince for each, form around egg and seal well. Coat with flour, egg and breadcrumbs. Re-coat in egg and breadcrumbs.
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3. Place potato into a saucepan and cover with cold water. Bring to the boil, reduce heat and simmer for 15-20 minutes or until soft. Drain. Add butter and milk. Mash until smooth. Season. Cover to keep warm.
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4. Heat oil over medium heat. Gently lower eggs into oil and cook for 5 minutes or until golden. Transfer to a plate lined with paper towel. Cover to keep warm.
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5.m Cook bacon in a frying pan over medium heat for 4 minutes until golden. Add cabbage and cook for 3 minutes or until wilted. Stir into mashed potato. Serve with egg and herbs.
By Dreamworks Heroes