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This recipe was uploaded by Mummytincgana
Cut open the Butifarras (sausages) . Place a small amount of meat on a surface and place the boiled quail egg in the centre, shape around the egg with floured hands. Repeat with all the eggs.
**tip** I use my own breadcrumbs which I make from the crusts or stale bread. I keep them in the freeze in a bag and always have them to hand for cooking. You can use them directly from the freezer**
For the roquefort sausage I coat in the beaten egg and roll in granary breadcrumbs and for the mushroom sausage I roll in white breadcrumbs with parmesan.
I don´t like to fry food or use excess oil so I spray the scotch eggs with a little olive oil and cook them in the oven for 20 mins at 180.