Well, it has been a while since my last post (sorry!). I still haven’t got much time to write, but here’s a little recipe to tide you over. Egg wrapped in pig, wrapped in pig.
10 gluten free chipolatas (or about 400g sausage meat)
5 semi-soft boiled eggs – about 4 minutes
80g pork scratchings/pork rind
40g ground almonds
1/2 tsp ground black pepper
Pre-heat the oven to 180°C.
Grind the pork scratchings to a breadcrumb-like texture using a food processor (or a bag, a rolling pin and some pent-up aggression), and mix with the ground almonds and black pepper (the scratchings were already salted so I didn’t need to add any salt).
Wrap each egg with two chipolatas (or 1/5 of the sausage meat). I used a bit of cling film to help this process along without getting too messy.
Roll the egg in the crumb mixture, making sure it is well coated. You could use a bit of egg-wash to help the crumbs stick, but I found that the sausage meat was sticky enough.
Bake in the oven for 30 minutes, or until the eggs are golden.