Scotch eggs with pimms ketchup

Scotch eggs with Pimm’s ketchup

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

By , 18 May 2016
Scotch eggs with Pimm’s ketchup
  • Ready in: 75 mins
  • Serves: 12
  • Price: 52p per serving
Nutritional Info
Each 110g serving contains
  • Energy 962KJ 230KCAL
  • Fat med
  • Saturates med
  • Sugars med
  • Salt med
of your reference intake.
Typical energy values per 100g: 874kJ/209kcal.
  • 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
  • To make the Pimm’s ketchup, fry the shallots and garlic in the oil for 3-4 mins until soft but not coloured.

  • 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.

  • 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.

  • 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. Remove from the clingfilm and wrap around each egg. Press down the edges to seal.

  • 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.

  • 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. Remove, drain on kitchen roll and cut into halves. Serve hot or cold with Pimm’s ketchup.