Scotch Eggs with Ballymaloe Relish or Ballymaloe Fiery Relish
- Cooking Time: 30 minutes - Heat oil in deep fat fryer to 180°C/350°F
- Serves: 6
- Allergens: Eggs, mustard, gluten
Scotch eggs have been making a comeback in recent years and for good reason – they are a unique little meal and a perennial picnic delight. With a smooth, egg centre, the moreish meatiness of the sausage and a crispy breadcrumb shell, a Scotch egg ticks all the boxes as far as we’re concerned – especially when served with a hearty side of Ballymaloe Relish. If you want to spice your Scotch egg up, add a little ginger, chilli or coriander to the sausage meat mix. Alternatively, serve with Ballymaloe Pepper Relish (a little bit of a kick) or Ballymaloe Fiery Relish to really make your tastebuds sizzle!
- 450g sausage meat
- 6 free-range hard-boiled or semi-hard-boiled eggs
- 1tbsp freshly-chopped herbs (parsley, chives, thyme)
- ½ tsp English mustard
- 1 free-range egg (beaten)
- Seasoned flour
- Dry white breadcrumbs (not too fine)
- Oil for deep frying
- Ballymaloe Relish
- Ballymaloe Pepper Relish or Fiery 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 & freshly-cracked pepper. Divide the sausage meat into 6
- 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, the 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 Relish, Pepper Relish or Fiery Relish.