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READY IN 45 mins

Scotch Eggs

Read Reviews (70)

"A delicious and easy Christmas Eve recipe for your family." — Chasity LeGrand

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Original recipe makes 4 servings Change Servings

1 quart oil for frying
4 eggs
2 pounds pork sausage

4 cups dried bread crumbs, seasoned
1 cup all-purpose flour
4 eggs, beaten

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Directions

Preheat oven to 350 degrees F (175 degrees C). Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
Flatten the sausage and make a patty to surround each egg. Very lightly flour the sausage and coat with beaten egg. Roll in bread crumbs to cover evenly.
Deep fry until golden brown, or pan fry while making sure each side is well cooked. Bake in the preheated oven for 10 minutes.
Cut in half and serve over a bed of lettuce and sliced tomatoes for garnish. If mustard is desired it looks beautiful over this.

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PREP 20 mins
COOK 25 mins
READY IN 45 mins

Footnotes

Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

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The first time I tried these was at a Renaissance Faire. This is a very tasty recipe although not one I can eat on a regular basis (grin). I would like to mention that the cooler the meat & eggs are when you begin molding, the easier they are to make. I also like to dip my hands in very cold water before molding each one as my hands are always very warm and the fat in the sausage has a tendency liquify quickly. Definitely dust the eggs with flour before appling the sausage!

—LESLIE_2130

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Most Helpful Critical Review

Mar 14, 2008

I make these all the time. Personally, I get 8 Scotch eggs from 2 pounds of pork sausage. I usually use Panko breadcrumbs as they get so crunchy and delish. You don't need 4 beaten eggs to coat them - 2 is ample. I spray a skillet with Pam and brown them on all sides before baking them in the oven for about 30 mins. I love them with Branston pickle, Husband has his with spicy mustard.

—Caroline C

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82 Ratings

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Jan 21, 2008

Very good. I use Jimmy Dean Maple Sauasage. To cut back on fat, I bake these at 350 for 45 minutes. My kids (2&8) love these!

—Motherof2

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Dec 27, 2004

These were very good. I baked mine instead of frying. I had to modify this a little as I'm not a huge fan of pork or sausage for that matter. But I love scotch eggs, go figure. Grinding your own meat and spicing it works great. Also I was lacking bread and crumbs at the moment so I substituted with a mixture of Scottish oatmeal, oat bran, and white corn meal with some Italian seasoning and granulated garlic. Worked wonderfully. The one thing that kept this form being a five star rating is the wastefulness. The first time I made these, even though I used less than the recipe called for, I still had so much egg, flour, and meal left over that I added a little milk and baking soda and made drop biscuits. The second time I got along fine with 1/4 cup of flour and 3/4 to 1 cup for the meal/bread crumbs and 2 eggs or 1/4 cup of egg beaters. Remember you can always add more but once the ingredients have come in contact with raw meat and eggs it must be either cooked into something or tossed.

—GREENEYEDFAY

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Jul 05, 2009

Thank you for this recipe. My husband talked about these being served at a restaurant he used to frequent. He's Irish, I'm Scottish - never heard of them. Go figure. I followed the recipe for the most part but gleaned tips from some of the reviews: I used Jimmy Dean's sausage, increased to 6 eggs for 2 lbs sausage, used Panko bread crumbs and 2 eggs for dipping was fine. I placed them all in a large oven safe skillet, browned stove top, then put the skillet in the oven for 40 minutes. I served sliced in half on large lettuce "cups" with 1/2 cup mayo and 3 Tablespoons Frenches Honey Mustard blended on the side. SO cute! I will use this instead of my breakfast casserole occasionally for company. Also, the night before, I have cooked eggs, encased with sausage and refrigerated. In the morning, dip in egg, bread, brown and bake in the morning. SOOO good with cinnamon rolls and fresh fruit! Different, easy and nice presentation! Sorry for long review and changes but thought it was worth sharing.

—mickdee

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Dec 15, 2005

A change for the better. I have made these for years and even had them featured on a cooking segment on TV. Switch out the pork for Jimmy Dean Sausage. It makes for such a better dish. And you can get it in mild, medium or Hot.

—katylan

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Dec 11, 2004

Recipe needed a little help- I baked (325 for 45 min)instead of frying and turned out great served with hollandaise sauce and family loved it-not a recipe to make on a monthly basis but good.

—ABC Cook

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Jan 30, 2004

My personal opinion it's to die for served with a good mustard and a black and tan beer. only then one can say they have eaten. It is worth the effort to prepare.

—WAYWARDBOUND

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Nutrition

Calories
1489 kcal
74%

Carbohydrates
108.4 g
35%

Cholesterol
554 mg
185%

Fat
87.6 g
135%

Fiber
6.7 g
27%

Protein
63.5 g
127%

Sodium
4278 mg
171%

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

Nutritional Information

Scotch Eggs

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 1489
Calories from Fat: 789

% Daily Value *
Total Fat 87.6g 135 %
Saturated Fat 24.5g 123 %
Cholesterol 554mg 185 %
Sodium 4278mg 171 %
Potassium 1010mg 28 %
Total Carbohydrates 108.4g 35 %
Dietary Fiber 6.7g 27 %
Protein 63.5g 127 %
** Sugars 7.7g
Vitamin A 14 %
Vitamin C 11 %
Calcium 41 %
Iron 111 %
Thiamin 166 %
Niacin 210 %
Vitamin B6 55 %
Magnesium 36 %
Folate 139 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.