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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Drop the duck eggs into boiling water. Cook for 7 minutes, then rinse under cold water and leave in cold water for 10 minutes to cool completely. Peel. | 2. Strip the skins from the sausages, then mix with the sage and parsley and season well. Divide the mixture into 4, then flatten each into a circle on 4 pieces of cling film. This will make it easier to form around the eggs. | 3. Dust the peeled eggs with flour then sit each on the sausage meat. Use the cling film to mould the sausage meat around each egg, ensuring there are no gaps. | 4. Roll each egg in flour, then the beaten egg, then breadcrumbs. Repeat with the beaten egg and breadcrumbs. Chill until ready to cook. | 5. Heat groundnut oil, no more than 1/3 deep in a pan, to 180°C Cook the eggs for 5-6 minutes, turning a few times until golden and crisp. Serve with brown sauce or ketchup. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
duck egg	4			-	-	-	-
sausage	6			9416.5888	17.6901	387.8219	852.664
sage	1/2	tablespoon	chopped	-	-	-	-
parsley	1/2	tablespoon	chopped	0.684	0.1203	0.0564	0.015
plain flour	4	tablespoons		89.0	0.0	19.8	0.5
egg	1		beaten	71.5	0.36	6.28	4.755
breadcrumb	100	g		89.0	0.0	19.8	0.5
peanut oil				-	-	-	-
ketchup				89.0	0.0	19.8	0.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.