Tiny Scotch eggs (Zante)

Name: Tiny Scotch eggs (Zante)
Yield: 9 servings
Cuisine: American
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

zante @cook_3983403

these are delicious,
used quails eggs and seeds.

zante @cook_3983403

these are delicious,
used quails eggs and seeds.

Saved

Ingredients

9 servings

9Quails eggs
450 gramsgood ,quality sausages
3sage leaves finely chopped
2sprigs parley ,finely chopped
2 tbspplain flour
1egg,beaten
4 tbspmixed seeds sesame,pumpkin,sunflower,,linseeds
4 tbspfinely chopped mixed nuts

Saved

Steps

1

boil the eggs for 2 1/2 minutes,drain and run undercold water. 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. Make an indent and carefully put a quails egg inside.Pinch the sausage meat together to completely enclose each egg.
2

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.
3

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,