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Scotch Eggs

Scotch eggs are a delicious fried dish of hard boiled eggs encased in sausage and breading. Served hot or cold, they're perfect for parties, or to enjoy as a snack.

Prep Time
50 mins
Cook Time
50 mins
Total Time
57 mins
Servings: 6
Calories: 7294 kcal
Course: Appetizer , Snacks , Lunch
Cuisine: British

Ingredients

  • 6 hard boiled eggs (See Note 1)
Sausage Casing
  • 1 lb ground pork breakfast sausage (remove casing if need be)
  • 1 tbsp Worcestershire sauce 
  • 1 tbsp Colman's English mustard (See Note 2)
  • 2 tsp cornstarch
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp dried thyme
  • 1/8 tsp dried sage
Assembly
  • 2 cups Panko bread crumbs (See Note 3)
  • 1/2 cup all purpose flour
  • 1/4 cup milk
  • 1 egg lightly beaten
Frying
  • canola oil for frying

Instructions

Sausage Casing
    Cup of Yum
  1. Combine the sausage, Worcestershire, mustard, cornstarch, sage, thyme, kosher salt and pepper in a bowl. Mix until thoroughly combined. Divide mixture into 6 equal portions.
  2. Flatten each portion into a patty and form around each hard boiled egg to cover completely. Refrigerate covered for 30 minutes.
Assembly
  1. Whisk together the beaten egg and milk in a bowl. Place flour and bread crumbs in separate bowls.
  2. Working in batches, roll each cold sausage covered egg in the flour, shake off excess, and then dip in egg and milk mixture to coat. Dredge in bread crumbs, pressing to adhere.
Frying
  1. Pour 2 inches of oil in a 6 quart Dutch oven and heat over medium-high heat until thermometer reads 350°F.
  2. Fry until golden brown and meat is cooked through, about 5 minutes. Transfer to a plate lined with paper towels. Let cool for 10 minutes before serving. I serve these with a garlic dijon dip (See Note 4).

Notes

  • Place 6 room temperature eggs in a saucepan and covered by an inch of water. Place over high heat, bring to a boil then cover. Remove from heat, and let sit for 6 minutes. Drain water water and run eggs under cold water or let sit in cold water for a few minutes. Peel and discard shells.
  • Colman's is a traditional English mustard. It is very hot (containing white, brown and black seeds, colored using turmeric). You could substitute 1 teaspoon horseradish mixed with 2 teaspoons dijon mustard for the 1 tablespoon needed here.
  • I once was without panko breadcrumbs and used crushed Corn Flakes cereal which was a great substitute!
  • My dip is an easy mix of 1/2 cup plain Greek yogurt, 1 tsp dijon or English mustard, 1/2 tsp garlic powder and salt to taste.  A garlic aioli works well too.

Nutrition Information

Calories 729.4kcal (36%) Carbohydrates 25g (8%) Protein 34.2g (68%) Fat 50.8g (78%) Saturated Fat 12.2g (61%) Cholesterol 595mg (198%) Sodium 698.8mg (29%) Potassium 347mg (10%) Fiber 1g (4%) Sugar 3.4g (7%) Vitamin A 373IU (7%) Vitamin C 1mg (1%) Calcium 87mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 7294

% Daily Value*

Calories 729.4kcal 36%
Carbohydrates 25g 8%
Protein 34.2g 68%
Fat 50.8g 78%
Saturated Fat 12.2g 61%
Cholesterol 595mg 198%
Sodium 698.8mg 29%
Potassium 347mg 7%
Fiber 1g 4%
Sugar 3.4g 7%
Vitamin A 373IU 7%
Vitamin C 1mg 1%
Calcium 87mg 9%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.