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Sage Scotch Eggs with Beetroot Relish

November 18, 2018

With the addition of crisped sage leaves, the humble Scotch egg is elevated to a modern delicious meal or snack. By using quail eggs instead of hen’s eggs, you can also make a delicious finger-food item that you can be sure, everyone will love.


(Makes 6)

500 g pork mince

1 egg, lightly beaten

1 tsp smoked paprika

1 tbsp fresh sage, finely chopped

½ tsp salt

freshly cracked black pepper

6 sml free-range eggs, hard-boiled

1 cup seasoned plain flour

1 egg, lightly beaten

2 cups dried Panko breadcrumbs

sunflower oil

sea salt flakes

Beetroot relish, to serve


  1. Thoroughly mix the sausage-meat, lightly beaten egg, smoked paprika, chopped sage, salt and pepper together until well combined. Divide into 6.
  2. In the palm of your hand, flatten the pork mince mixture out and place a hard-boiled egg in the middle. Using your fingers, work the meat evenly around the egg to encase.
  3. Roll the encased eggs in seasoned flour, beaten egg and the dried Pank breadcrumbs until well coated.
  4. Heat sunflower oil in a deep frying pan to a depth of 2 – 3 cm. Fry the scotch eggs in the oil, 2 – 3 minutes per side, rotating until evenly browned.
  5. Season with sea salt flakes and serve with beetroot relish.

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