Scotch Eggs

    27 mins

    Boiled eggs wrapped with a seasoned sausage meat. A meal that goes over great at a party or with a salad for a light dinner.

    56 people made this

    Serves: 4 

    • 455 g pork sausage meat
    • 10 ml Worcestershire sauce
    • 4 hard-cooked eggs, peeled
    • 8 g all-purpose flour
    • 0.8 g salt
    • 0.3 g ground black pepper
    • 1 egg, beaten
    • 70 g dry bread crumbs
    • 945 ml oil for deep frying

    Prep:20min  ›  Cook:7min  ›  Ready in:27min 

    1. In a medium bowl, mix together the pork sausage and Worcestershire sauce. Combine the flour, salt and pepper and stir into the sausage mixture
    2. Divide the sausage mixture into four equal parts. Mould each part around one of the hard-boiled eggs, rolling between your hands to shape. Place the beaten egg and bread crumbs into separate dishes. Dip the balls into the egg, then roll in the bread crumbs until coated. Shake off any excess.
    3. Heat the oil in a large saucepan or deep fryer to 180C or until a cube of bread dropped into the oil turns brown in 1 minute. Lower the eggs carefully into the hot oil and cook for 5 minutes or until deep golden brown.

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    Reviews in English (57)


    I mix half sausage and half turkey together and it's not as greasy. After covering the egg i roll it in crushed pecans and bake them at 325 for 40-45 min. yummy!  -  02 Apr 2007  (Review from Allrecipes US | Canada)


    I just made this recipe to try out for a breakfast item for a tailgating football event we are going to. It is awesome! I had the same issue as others where I fried them and then finished them off in the oven at 400° for about a 1/2 hour. I only had panko on hand and that worked great. I also used one pound hot and one pound of regular breakfast sausage to add some kick & doubled the recipe ingredients (except for pepper). Using two pounds of sausage, I was able to make 11 scotch eggs. Next time I will probably be able to squeeze out about 14.  -  26 Aug 2009  (Review from Allrecipes US | Canada)


    Fantastic...just like I remember in an old english pub! I did try to "stretch" the recipe and used 6 egss instead of just the 4--perfectly fine. Thanks for a great addition to my recipe box!!  -  26 Nov 2005  (Review from Allrecipes US | Canada)