Scotch Eggs

Servings: 6


  • 20 oz mild Italian sausage casing removed
  • 1 handful fresh chives chopped
  • 1 handful fresh flat-leaf parsley chopped
  • 1 tbsp spicy or English mustard
  • ½ tsp ground nutmeg
  • 1 cup AP flour for dusting, more or less
  • 150 g panko or plain bread crumbs, more or less
  • 2 liters canola oil for frying enough to fill pan 2 inches high


  • Heat the oil in a deep pan to 350°F
  • In a mixing bowl, combine herbs with sausage meat, nutmeg, the mustard and a pinch of sea salt and black pepper. Mix together then divide into 6 balls.
  • Have 2 plates ready – one with the flour, one with the panko. Beat remaining 2 eggs in a bowl.
  • Flour your hands, then in the palm of one hand, flatten one of the sausage balls into a rectangle.
  • Roll a hardboiled egg in the flour then shape the sausage patty around the egg to completely encase it.
  • Dip the sausage encased egg in the beaten eggs, then roll in the flour and then the panko.
  • Fry the Scotch eggs for about 3½ minutes on each side or until golden brown. Drain on paper towels
  • Serve with more mustard and pickles.

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