Scotch Eggs with Sausage

Name: Scotch Eggs with Sausage
Prep time: 20 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Cuisine: British
Ingredients: 4 large eggs (boiled and peeled); 500 g sausage meat (seasoned); 1 cup all-purpose flour; 2 eggs (beaten); 1 cup breadcrumbs (panko recommended); 1 litre vegetable oil (for frying)

40 min 4 servings Medium

All Recipes

Crispy and flavourful Scotch eggs wrapped in sausage, perfect as a savoury appetizer or breakfast treat.

Prep

20 min

Cook

10 min

Total

40 min

Servings

Difficulty

Medium

Scotch eggs are a delightful fusion of flavours and textures, combining the richness of a hard-boiled egg with the savoury goodness of sausage. This British classic has found fans worldwide, including in Quebec, where it brings a touch of international flair to local tables. Originally invented as a portable snack, Scotch eggs are perfect for picnics, brunches, or even as a hearty appetizer. The crispy outer coating and tender sausage layer make each bite a memorable experience.

Ingredients

Servings

Scotch Eggs

Instructions

Prepare Eggs

Boil 4 large eggs for 6 minutes, then transfer them to an ice bath for 10 minutes. Peel the eggs carefully.

Pro tip: Chilling the eggs makes peeling easier.

Wrap with Sausage

Divide 500g of sausage meat into 4 portions. Flatten each portion into a patty and wrap it around an egg, ensuring it is completely covered.

Pro tip: Wet your hands slightly to prevent sticking.

Coat the Eggs

Roll each sausage-wrapped egg in flour, dip in beaten eggs, and coat with breadcrumbs. Ensure an even coating.

Pro tip: Use panko breadcrumbs for extra crispiness.

Heat Oil

Heat 1 litre of vegetable oil in a deep pan to 350°F (175°C).

Pro tip: Use a thermometer to maintain the correct oil temperature.

Fry the Eggs

Carefully lower the eggs into the hot oil and fry for 5-6 minutes until golden brown. Ensure the sausage reaches an internal temperature of 160°F (71°C).

Pro tip: Fry in batches if necessary to avoid overcrowding.

Serve

Remove from oil, drain on paper towels, and serve warm.

Pro tip: Slice in halves or quarters for presentation.

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Tips & Tricks

<ul><li>Use fresh, high-quality sausage meat for the best flavour.</li><li>Chill the eggs after boiling to make peeling easier.</li><li>Ensure the oil is at the right temperature for crisp results.</li><li>Serve warm for the best taste.</li></ul>

Serving Suggestions

Serve your Scotch eggs warm, sliced in halves or quarters to showcase the beautiful layers. They pair wonderfully with a tangy mustard sauce or a crisp green salad. To make ahead, prepare the eggs up to the frying step and refrigerate. When ready to serve, fry them fresh. Store leftovers in the fridge and reheat them in an oven to maintain crispiness.