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Scotch Eggs, A Great Recipe For The Holidays

alice By alice on
Badge: Advisor | Level: 25 | Food & Drink Expertise:
Scotch Eggs, whole, halved and quartered

There are certain foods that my family always looks forward to during the holidays. One of these is Scotch Eggs, which I've made for about 20 years. They are always a treat for breakfast served with some french toast. As a party appetizer, they are great served cold with a little mustard sauce.


6 hard-cooked eggs, peeled and dried

1/4 cup all-purpose flour

1 lb. bulk pork sausage (or a tube of Jimmy Dean sausage)

1 cup Progresso Italian bread crumbs

1/4 teaspoon salt

1 egg, well beaten

Vegetable oil


1. Place into separate bowls, the flour, the bread crumbs mixed w/salt, and the beaten egg.

2. Roll each peeled egg in the flour until finely coated, place on a plate.

3. Divide sausage into 6 equal parts. Pat one part of the sausage flat into an oval shape in the palm of your hand. Place one of the eggs in the middle and wrap the sausage around the egg. Make sure the sausage totally covers the egg and no seams are showing. (If the sausage starts to stick to your hand, just wet your palm with a little water.) Repeat with each egg.

4. Dip each sausage-coated egg into the beaten egg mixture, letting excess drip off, and then roll each egg in the bread crumb mixture. Place on a plate and if the oil is still coming to temperature, I refrigerate the eggs just to keep the sausage nice and firm. If you want to make the eggs ahead of time, you can easily refrigerate them for several hours before frying.

5. Heat oil (1-1/2 to 2" deep) in a 3 quart saucepan to 370 degrees (or use an electric fryer with a basket). Fry eggs, two at a time for 7 to 8 minutes, turning halfway through. Drain on paper towels and serve hot or cold. I slice mine in half before serving.

Additional Notes:

Depending on the size of your egg and the thickness of the sausage, the cooking time might vary slightly. I would recommend checking to make sure the sausage is fully cooked by cutting one open after frying. If you find the sausage is still too pink in the center, just put the halves together, wrap in foil, and bake in the oven at 350 deg. for 5-10 minutes. I then re-adjust the frying time for the rest of my eggs.

It's very important that there are absolutely no seams or open spots in the sausage when you are covering the egg. This will result in the sausage splitting open during frying. The Scotch Egg will still be delicious, just a little cracked!

For parties, quarter the Scotch Eggs, and it's a perfect size for snacking, hot or cold.

Nutritional Information:

The original recipe I received from my neighbor did not have any nutritional values. I have checked online and am providing this information from there.

Calories: 650 Total Fat: 55g Cholesterol: 355mg