A deli‑style Scotch egg made with homemade breadcrumbs, smoked bacon and cranberry sausage meat — air‑fried to crispy perfection.

Ingredients

• 4 medium eggs (plus 1 extra for egg wash)
• 400g sausage meat or skinned sausages
• 2–3 rashers smoked bacon, finely chopped
• 2 tbsp cranberry sauce
• Homemade breadcrumbs (bread or bread rolls)
• Plain flour (for coating)
• Salt & pepper
• Optional flavours: paprika, herbs, garlic, chilli, mustard powder

Method

1. Boil the eggs: Place 4 eggs in cold water, bring to the boil and cook for 6–7 minutes. Cool under cold water and peel.
2. Make the meat mix: Combine sausage meat, chopped smoked bacon and cranberry sauce. Season well and add any extra flavours you like.
3. Wrap the eggs: Divide the meat mix into 4 portions. Flatten each portion, place a boiled egg inside and wrap fully, sealing any gaps.
4. Prepare the coating: Set up 3 bowls: flour → beaten egg → homemade breadcrumbs.
5. Coat the Scotch eggs: Roll each egg in flour, then egg wash, then breadcrumbs. Repeat egg + breadcrumbs for extra crunch.
6. Air fry: Preheat air fryer to 180°C. Cook for 25 minutes, turning halfway. Adjust time depending on your air fryer model.
7. Serve: Enjoy warm or cold. Slice in half for presentation. Perfect with salad, crisps or a deli‑style lunch plate.

A crisp, golden Scotch egg — lighter than deep‑fried and packed with flavour 💛