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1. Take the minced sausage meat and mould it round the boiled eggs, using clingfilm to roll the eggs and mixture into a ball. Put the scotch eggs into the fridge to firm up.

2. Beat the egg with the milk.

3. Dust the sausage balls in flour then roll in the egg mixture, then the breadcrumbs and polenta.

4. Deep fry in sunflower oil at 170C for 7 minutes until lightly golden.

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  • 4 boiled eggs
  • 200 g sausages, preferably Tuscan and with skins removed
  • 1 egg
  • 50 ml milk
  • 100 g dried breadcrumbs
  • 1 tbsp polenta
  • sunflower oil, for deep frying

To serve

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