Scotch Eggs Recipe

Scotch Eggs
Submitted By: Taz


½ lb Sausage Meat
½ lb Ground Pork
2 Tbs Fresh Chives - small chopped
1 tsp Fresh Sage - small chopped (can substitute ½ tsp dried/ground)
1 tsp Fresh Thyme - small chopped (can substitute ½ tsp dried/ground)
1 tsp Fresh Parsley - small chopped
½ tsp Fresh Ground Black Pepper
⅛ tsp Ground Mace
1 Tbs English Mustard
1 Tbs Whole Milk
½ Cup All Purpose Flour + extra for dusting
1 Cup Panko Breadcrumbs
Canola OR Peanut Oil to fry

  1. Place 4 of the eggs in a medium pan - Add enough cold water to cover eggs by 1 inch - Place on high heat and bring to a boil - Reduce heat to a simmer, cover, and allow to simmer for 5 minutes - After 5 minutes, transfer eggs to a large bowl of iced water and let stand for at least 10 minutes - Carefully peel and set aside (eggs are not quite as firm as 'hard boiled')
  2. In a large bowl, place the sausage meat, ground pork, chives, sage, thyme, parsley, pepper, mace, and mustard - Mix until thoroughly combined - Divide resulting mixture into 4 equal portions and set aside
  3. Arrange 3 shallow bowls (or pie plates) in a row and fill with: #1 Whisk together the remaining 2 eggs and the milk - #2 All Purpose Flour - #3 Panko Bread Crumbs
  4. Place a large skillet over medium-high heat and fill 2 inches deep with oil - Bring oil to 325ºF (You want to maintain this temp throughout cooking)
  5. Place a square of plastic wrap (or waxed paper) on your work surface and lightly dust with flour - Place a 'sausage ball' (1 portion) in the center of the square - Lightly dust with flour - Place a second square of plastic wrap on top and, using a rolling pin, roll out the 'sausage ball' until it is large enough to encase one egg (apx twice as wide as the egg)
  6. Remove the top layer of plastic wrap - Roll 1 of your peeled eggs in flour and then place in the center of the meat - Use the plastic wrap to help roll the meat completely around the egg - Remove from plastic wrap and smooth by hand making sure that the egg is completely encased as evenly as possible and set aside
  7. Repeat steps 6 and 7 with remaining boiled eggs
  8. One at a time, roll each encased egg in flour - egg/milk - bread crumbs - egg/milk - bread crumbs - And then strait into the skillet
  9. Place the assembled Scotch eggs in the skillet (make sure oil temp is 325ºF) and fry (turning as necessary) for a total of 7-10 minutes or until golden, 'crispy', and the sausage meat has cooked through - Transfer to absorbent paper to drain
  10. Serve hot or at room temperature with a little English OR Whole Grain Mustard, ploughman's pickle, piccalilli, or other favorite sauce on the side for 'dipping'

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