'Nduja Scotch Egg
Finely chop your herbs. In a bowl combine the sausage meat, ’Nduja, salt, pepper, and your chopped herbs. Mix together and place in the fridge.
Get some water on the boil. Add 4 of your eggs, boil for 6 mins, remove from the heat and place in a bowl of icy water for 2 minutes.
Take the eggs out and peel off the shells.
Get three bowls - fill one with flour, crack 2 eggs into the second and whisk and breadcrumbs into third. Add a pinch of salt to all bowls.
Cover the boiled eggs in flour and place on a board.
Remove the sausage meat from the fridge. Divide your meat into 4 balls, pat into a patty shape and pop your egg on top then mould the sausage meat around the egg until you have a nice smooth ball shape.
Dip the balls in flour, then egg, then breadcrumbs until evenly coated.
Fill a saucepan with veg oil and heat. Add a few breadcrumbs - once they start bubbling, its ready (you want it on a nice medium heat, not too hot otherwise it will burn). Add your scotch egg and cook for 10 mins until golden brown.
Remove from heat, lay on kitchen roll to absorb any leftover oil. Cut it open and tuck into this beauty.