Herby scotch eggs with hot tomato relish

    1 hour 30 minutes

    Served warm or cold, Scotch eggs are a popular addition to a picnic spread.

    2 people made this

    Serves: 6 

    • For the Hot Tomato Relish
    • 1 tablespoon olive oil
    • 1/2 red capsicum, seeded and finely chopped
    • 1 small onion, peeled and finely chopped
    • 1 clove garlic, peeled and crushed
    • 1 x 400 g tin diced tomatoes
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon tomato sauce
    • Dash of Tabasco sauce
    • 1/2 teaspoon dried marjoram
    • 1 tablespoon wholegrain mustard
    • 2 teaspoons soft, dark brown sugar
    • Salt and freshly ground black pepper
    • For the Herby Scotch Eggs
    • 650 g pork sausage meat
    • 1 tablespoon chopped fresh parsley
    • 1 teaspoon chopped fresh sage
    • 2 teaspoons tomato paste
    • Salt and freshly ground black pepper
    • 6 eggs, hard-boiled and shelled
    • 3 tablespoons plain flour
    • 2 eggs, beaten
    • 1 cup fine dried white breadcrumbs
    • Vegetable oil, for deep-frying

    Preparation:45min  ›  Cook:45min  ›  Ready in:1hour30min 

    1. To make the hot tomato relish, heat the oil in a saucepan, add the red capsicum, onion and garlic and cook until soft but not browned. Stir in the diced tomatoes, Worcestershire sauce, tomato sauce, Tabasco sauce, marjoram, mustard and sugar and add salt and pepper to taste. Bring the mixture to the boil, reduce the heat and simmer, stirring from time to time, for 30–40 minutes, or until thick and pulpy.
    2. To make the herby Scotch eggs, put the sausage meat into a bowl. Add the parsley, sage, tomato paste and salt and pepper to taste and mix well. Divide the mixture into six equal pieces. Dry the hard-boiled eggs with paper towels and roll them in a little flour until evenly coated. With floured hands, take a piece of sausage meat and flatten it into a round. Place an egg in the centre and wrap the sausage meat around it, pinching the join together. Shape neatly and set aside. Repeat with the remaining eggs. Lightly coat all the eggs with the remaining flour, then with the beaten egg and breadcrumbs.
    3. Half-fill a deep pan with oil and heat until the temperature reaches 190°C on a fat-frying thermometer, or until a piece of bread dropped into the oil browns in 20–30 seconds. Fry the eggs, in batches, for 10–15 minutes, or until they are golden brown. (Reheat the oil between batches.) Using a slotted spoon, transfer the eggs to paper towels. When the eggs are cooked, cover them loosely with foil and keep them warm in the oven.
    4. To serve, cut the eggs in half and arrange the halves on a serving dish. Serve with the hot tomato relish.

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