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Mix the sausage meat with the spring onions and Worcestershire sauce, and season. Divide into 8 balls. With floured hands, flatten to just over 6mm (¼in) and very carefully wrap the eggs in them, squeezing the ends together so the eggs are completely encased. Dip each one in beaten egg and then in breadcrumbs.
Put the oil in a deep frying pan to about the same depth as half the height of the Scotch eggs. Heat until it begins to shimmer; drop a piece of bread in - if it sizzles gently, it's ready. Add 2 to 3 Scotch eggs at a time, frying them for a good 3 minutes on each side until dark golden all over. Drain on kitchen paper before slicing and serving.
- 450g (1lb) British pork sausage meat
- 4 spring onions, sliced
- splash Worcestershire sauce
- 8 small eggs, hard-boiled and shelled
- 1 large free-range egg, beaten
- 100g (4oz) dried breadcrumbs
- 1 litre (1¾pt) sunflower oil, for frying
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