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Scotch Eggs

Scotch Eggs

Scotch Eggs

Scotch Eggs


6 hard boiled eggs, carefully peeled

4 mild Italian sausage links, meat removed and casings discarded

1 tablespoon Dijon mustard

½ teaspoon salt

½ teaspoon black pepper

½ cup flour

2 eggs, lightly beaten

1 cup seasoned bread crumbs

¼ cup Parmesan cheese, finely grated

Vegetable oil, for frying


In a large mixing bowl, blend sausage meat, Dijon mustard, salt and black pepper.

Place flour, seasoned bread crumbs with Parmesan cheese and lightly beaten eggs in 3 separate bowls.

Divide sausage mixture into 6 equal balls, flattening with your palm. Roll each egg in flour and then wrap with flattening sausage meat. Roll in flour again, then egg and lastly seasoned bread crumbs with Parmesan cheese. Repeat with each egg.

Heat oven to 350 degrees. Using a deep pan, fill with 2 inches of vegetable oil, heating to 300 degrees. Be careful to use a thermometer. Oil that is too hot will burn the exterior before the interior is cooked.

Gently lower half of your Scotch Eggs into the hot oil, rolling to evenly brown all sides. Fry for approximately 4 minute. transfer to a paper towel lined baking sheet and place in the oven.

Repeat with the next batch of eggs.

Bake for an additional 3-4 minutes before serving.

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