For the egg
100g sausage meat (per scotch egg)
For the coating
1tbsp plain flour
½tsp sweet paprika
whisked Panko bread crumbs
After deciding to relocate to Kent from London, Sally and Andy Littlestone of Sissinghusrt Pigs, realised their dream of rearing pigs for themselves – starting off with two rare breed British Saddlebacks. Three years later, they’ve increased their rare breed herd to over thirty pigs including Tamworths, Large Blacks and Mangalitza. Fed on locally sourced fruit and veg and East Sussex made pig nuts, Sally and Andy’s free range herd roam and forage in grassland and woods, which is why we think their joints, bacon and sausages taste so delicious.
Prepare: To cook:
- words: Andy Littlestone
- pictures: David Merewether
- styling: Lucy Fleming
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