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partridge
Partridge Farm Is a lush 75 acre family run farm where we, Duncan & Hannah, have lived for the last 4 years breeding, rearing & butchering all our own Rare & Traditional breed animals. We grow all the food to feed all the animals ourselves, ensuring full traceability from start to finish. Visitors always welcome. Please call or email to let us know you are coming!
SCOTCH EGGS
A brilliant way to use up any sausages that might be left over.
Serves 6
❤ 6 large free range eggs ❤ 6 large best quality pork sausages
For the coating:
❤ 2 large free range eggs, beaten with 60ml milk then strained through a sieve
Best Producer & Outstanding Product Award 2013
Winner of
9 Taste Of The West Awards 4 Food & Drink Devon Awards
For Recipes and more information visit
www.partridgefarmtiverton.com
07775 900967 | 07784 833816
orders@partridgefarmtiverton.com
Partridge rare & traditional breeds • Tiverton Devon PARTRIDGE Farm, Templeton, Tiverton EX16 8BN
Farm 42 | THE WEST COUNTRY FOODLOVER
❤ Seasoned fl our ❤ Breadcrumbs ❤ Vegetable oil for deep-frying
1 Place the eggs in a pan that will hold them in a single layer. Cover by 3cm with cold water, place a lid on the pan and bring to a boil. Remove from the heat and let the eggs sit for 3 minutes. Drain and cool in iced water.
1 Once the eggs are completely cold, crack all over by tapping with the back of a spoon. Use a teaspoon to shell the egg by pinching the shell off where the
air sac is and gently pushing the spoon between the shell and the egg. I found oiling the spoon helped it to slide easily as well as keeping the eggs wet.
2 Chill the peeled eggs while preparing the sausage meat. Remove the skins from the sausages and form the meat into balls. Flatten the sausage meat between sheets of baking parchment to form thin patties about 12cm in diameter. Season the sausage meat with sea salt and dust with fl our on one side.
3 Place an egg in the centre of the un-fl oured side and draw the sausage meat up around it. Pinch the edges of the meat together and smooth out the joins. Return to the fridge and repeat with the remaining eggs and sausage meat.
4 Once all the eggs are wrapped, set up 3 bowls with one containing the seasoned fl our, one the beaten egg and the third the breadcrumbs.
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