Celtic Sea/Himalayan pink salt and freshly ground black pepper
100g ground almonds
Preheat the oven to 180°C/350°F/gas mark 4.
Place the eggs in a pan of boiling water, bring back to the boil and then simmer gently for ten minutes. Once cooked, the eggs should be placed under running cold water and left until cold.
Remove the skins from the sausages. Place the sausage meat, turkey mince, sage, cranberries, chestnuts, salt and pepper into a large bowl, and using your hands mix all the ingredients together thoroughly.
Now peel your eggs and set aside.
Sprinkle the ground almonds on a plate and season.
Beat the remaining two eggs in a bowl and set aside.
Next, one by one shape the meat around your eggs, ensuring there are no gaps or splits in the meat.
Then dip each coated egg in the beaten egg and roll it in the ground almonds, coating the sausage meat thoroughly.
Place the Scotch eggs on a grill tray and bake in the oven for 30–35 minutes until the tops are golden and crispy.
These Scotch eggs are especially tasty served warm but equally awesome cold.