Scotch eggs a la española

A Spanish twist on the traditional scotch egg by using chorizo and piquillo peppers with the sausage meat. A delicious and tasty small bite as I made them with quail egg so they are smaller and  perfect for a picnic or a party.

To make 12 eggs you will need:

12 quail eggs, boiled and peeled
1 packet of good quality sausages, skin removed
1 small chorizo sausage
3/4 piquillo peppers from a jar
Handful of parsley
Plain flour, beaten egg and breadcrumbs to cover 
Oil for frying
IMG_8497 TIP: Cook the eggs only 2/3 minutes to keep the yolk runny

In a food processor mix the chorizo sausage, skin removed and chopped, the sausage  meat, the piquillo peppers and the parsley until well combined.

Cover each egg with some of the sausage meat and refrigerate for 1 hour to make it easier to handle.


Set the plain flour, beaten egg and breadcrumbs in three separate plates and cover  each egg, first in flour, then egg and finally the breadcrumbs before frying in plenty of oil.


Delicious hot or cold!

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