Scotch Eggs with Ballymaloe Original Relish
- Cooking Time: 30 minutes
- Serves: 6
- Allergens: eggs, mustard, gluten
Scotch eggs have been making a comeback in recent years and for good reason. They’ve that lovely combination of smooth centred egg, the meatiness of the sausage and the crispiness of the breadcrumb shell. You can also spice them up a bit, with ginger or chilli and some fresh coriander added to the sausage meat mix.
- 450g (1lb) best-quality sausage meat (or homemade)
- 6 hard-boiled or semi-hard-boiled eggs (preferably free-range)
- 1tbsp freshly chopped herbs (parsley, chives, thyme)
- 1/2 tsp English mustard
- 1 beaten egg
- Seasoned flour
- Dry white breadcrumbs (not too fine)
- Oil for deep frying
- Ballymaloe Original Relish
- Ballymaloe Pepper Relish
- Bring a saucepan of water to the boil and put the eggs in carefully, one by one, ensuring they are completely covered by water. Bring back to the boil and simmer for 5-7 minutes.
- Pour off the hot water and cover the eggs with cold water. The time needed depends on whether a runny or hard-boiled yolk is required. Peel the shell from the egg
- Mix the fresh herbs and mustard thoroughly through the sausage meat and season with sea salt and freshly cracked pepper. Divide the sausage meat into six, even-sized pieces.
- Put a piece of the sausage meat onto a floured board and flatten it with your hand to form an oval shape which is large enough to cover an egg. Shape the sausage meat around the peeled egg with your hands, making sure that the egg is evenly coated and that there are no cracks. Cover the rest of the eggs in the same way.
- Roll the eggs in seasoned flour, beaten egg and finally coat them with dry, white breadcrumbs.
- Heat the oil for deep-frying, making sure it is deep enough to cover the eggs. The oil should be at a medium heat; 180°C/ 350°F, because if it is too hot, the outside will be brown before the inside is hot.
- Put the Scotch eggs into the basket (two at a time) and lower them into the oil.
- Fry them for 5-6 minutes, then lift them out of the pan and drain on kitchen paper.
- Serve warm with a green salad and a generous helping of Ballymaloe Original Relish or Ballymaloe Pepper Relish.