Recipes
Recipes

Scotch eggs with Pimm's ketchup

From pub lunch to posh party – one of Britain’s greatest bar snacks gets a saucy, summery upgrade

From pub lunch to posh party – one of Britain’s greatest bar snacks gets a saucy, summery upgrade

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(3 votes)
Cooking Time

Cook: 1 Hour 15 Mins

Cooking Time

Serves: 12

Cooking Time

Price: 52p per serving

Nutritional Information

Each 110g serving contains

Energy
963kj
230kcal
12%
Fat
9.9g
Med
14%
Saturates
2.2g
Med
11%
Sugars
7.0g
Med
8%
Salt
0.99g
Med
17%
of your reference intake.
Typical energy values per 100g:
875kj/209kcal

Ingredients

1 shallot, finely chopped

1 clove garlic, crushed

1tbsp olive oil

150ml Asda Tomato Ketchup

75ml Pimm’s

Splash Worcestershire sauce

8 medium eggs

8 reduced fat pork sausages, skins removed

1tbsp milk

125g breadcrumbs

1.5L sunflower oil

Method

1
To make the Pimm’s ketchup, fry the shallots and garlic in the oil for 3-4 mins until soft but not coloured.
2
Add the tomato ketchup, Pimm’s and Worcestershire sauce. Bring to the boil and simmer for 3-4 mins. Transfer to a bowl and set aside.
3
Simmer 6 of the eggs in a pan of water for 6 mins. Drain, then place under a running cold tap until cold to the touch. Remove the shells.
4
Divide the sausage meat into six. Put each piece on a sheet of clingfilm, put another sheet on top, then flatten the meat into 14cm rounds.
5
Remove from the clingfilm and wrap around each egg. Press down the edges to seal.
6
Whisk the other 2 eggs with the milk and put in a shallow bowl. Coat the Scotch eggs in this mixture, then roll in the breadcrumbs. Chill for 30 mins.
7
Heat the oil in a deep-fat fryer to 160C, or in a deep pan until a cube of bread dropped in turns brown in 50 secs. Fry for 10-12 mins until golden.
8
Remove, drain on kitchen roll and cut into halves. Serve hot or cold with Pimm’s ketchup.

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