Scotch eggs with Pimm’s ketchup
- 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.