Reviewed: Dec. 30, 2009

Oven bake is key! I didnt fry mine. I added some dried oregano mix to the sausage and it turned out great!

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7 users found this review helpful

Reviewer:

Qyute

Reviewed: Nov. 29, 2008

Absolutely delicious! A special treat for Easter or other holidays!

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Reviewer:

CLUELESSCHEF

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Reviewed: Sep. 14, 2008

I loved the idea, but it didn't work so well. First, I only needed 1 beaten egg, so I was glad I decided to beat only two instead of 4. Second, I baked them rather than fried them, and there was just not enough sausage - it shrank too much. Maybe because of the baking? But they tasted quite good. I will try making them again, but I don't think this is the recipe to follow. I'm thinking the ones that use just 4 boiled eggs are probably better.

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1 user found this review helpful

Reviewer:

Ruth

Cooking Level: Expert

Living In: Milton, Wisconsin, USA

Reviewed: Dec. 22, 2007

I love scotch eggs! I only gave this four stars because I changed it a bit--only needed one egg, beaten, to dip the sausage/egg balls in, and I only needed 1 cup bread crumbs. I also baked them instead of frying. But they're yummy!

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10 users found this review helpful

Reviewer:

Fyona

Cooking Level: Intermediate

Living In: Knoxville, Tennessee, USA

Reviewed: Aug. 1, 2007

I just don't know what to think of this...Not bad though! You won't know if you like it or not until you try it!

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Reviewer:

gibsey23

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

Reviewed: Oct. 27, 2006

We tried this because we remembered Scotch eggs from the Renaissance Festival in Shakopee, MN. These turned out well, my family devoured them! Nice for a surprise treat at dinner!

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1 user found this review helpful

Reviewer:

PRAISELDR

Cooking Level: Expert

Reviewed: Dec. 12, 2005

This was a creative and tasty recipe. I made it without the egg in the center and served with spaghetti sauce. It was a hit!

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Reviewer:

NIKKIBRU

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Jan. 23, 2005

Apart from the Italian breadcrumbs, this recipe is identical to the one my grandma has been using for the last 50 years. The difference - and it's a BIG difference in my opinion - is that she uses home-made breadcrumbs. The result is a much crunchier, munchier coating. We had these with Branston pickle, and a good old-fashioned ploughman's lunch. Simple and delicious!

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2 users found this review helpful

Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: May 25, 2003

Wonderful!! Be careful to ensure the sausage is cooked through though, mine was a little on the pink side but I popped them in the oven for 15 min. at 300 to finish. These are awesome drowned in good old HP Sauce!!

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6 users found this review helpful