Smoked paprika and spring onion scotch eggs
- August 2015
- Makes 4
- Hands-on time 40 min, plus 8 min deep-frying
Scotch eggs are a British picnic classic. We’ve jazzed them up in this recipe with some smoked paprika and spring onions.
- 31.7g (7.9g saturated)
- 27.6g (1.9g sugars)
You need a digital probe thermometer or accurate sugar thermometer to make these, as the oil has to be kept at a temperature hot enough to cook the sausage meat without burning the breadcrumbs. You can serve the scotch eggs with a garlic and herb yogurt. Mix Greek yogurt with a crushed garlic clove, a handful of chopped fresh coriander and parsley, seasoning and a squeeze of lemon juice.
Make and cook the scotch eggs up to 48 hours in advance. Keep loosely covered in the fridge but bring back to room temperature to serve. You can also warm them through in a medium oven for 10 minutes before serving – you won’t overcook the yolks.
Dried breadcrumbs are much better than fresh ones for deep-frying because they give more crunch.
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