We’ve ticked off Biltong Scotch Eggs on our list of favourite British classics. Now for some smoked paprika Salami Scotch Eggs by @elj.eats.
Lizzie says she loves Scotch eggs and she loves mixing it up with different meat mixes. And we’re happy to say this recipe with our Lean Salami slices definitely lives up to the classic.
For more tasty recipes, check our recipes collection.
Prep time: 15 - 20 mins
Cook time: 20 mins
- 75g Smoked Paprika Lean Salami
- 7 eggs
- 375g sausage meat
- 1 tsp paprika
- Salt and pepper
- 75g panko breadcrumbs
- 5 tbsp plain flour
- Vegetable oil for frying
- Bring a pan of water to the boil. Add 5 of your eggs in, then when boiling leave them in for 5 mins. Put them straight into a bowl of iced water after.
- While the eggs are cooling, mix your sausage meat, salami, paprika and a good pinch of salt and pepper to a bowl and mix it all until combined.
- Once the eggs have been cooling for 10 mins, roll them gently on the side until their shells are cracked into small pieces all over. Gently peel and wash the eggs.
- Split your sausage meat into 5 pieces of equal side. Flatten one across the palm of your hand, then place the egg on top and gently wrap it around the egg until completely covered, pinching the joins together.
- Do this with all 5 eggs. In 3 separate bowls place the remaining eggs, the flour and the breadcrumbs. Whisk the eggs until mixed. Coat each sausage meat egg with flour first, then egg then breadcrumbs. Do this with all eggs.
- Put a few inches of oil into a pan. Heat to medium or high (175 degrees if you have a thermometer), and throw in a breadcrumb to test if it fizzes. If it does - it’s ready. Add each egg (you may have to do it in batches) for 5-6 mins or until deep golden brown. Turn the eggs every minute or so, so they get an even covering. Remove from the pan and drain on a kitchen towel. Leave to cool for an hour before serving.