Scotch Eggs

This is a recipe that I’ve been thinking about for a while and, with an endless supply of eggs,  thought I’d give it a go! Fortunately, our friend Leppi was around to help with the assembling and cooking; we were quite impressed with the results!

We’ve served it with Courgette and Cumin Chutney.


6 Eggs (for boiling)

6 Premium Sausages, 450g (we used Cumberland)

50g Plain Flour

1 Egg (beaten)

100g Breadcrumbs

1ltr Vegetable Oil (for frying)


1. Place the 6 eggs in a saucepan of cold water and boil for 5 mins. Allow to cool then peel them.

2. Remove the skins from the sausages and flatten out one at a time then wrap each sausage around a hard-boiled egg.

3. Roll the first sausage covered egg in the plain flour, ensuring that it is evenly coated.

4. Dip the floured sausaged egg in the beaten egg, making sure it’s evenly coated, then roll it in the breadcrumbs.

5. Repeat with the other hard-boiled eggs and sausages.

6. Heat the vegetable oil to 185c

7. Deep fry the scotch eggs in small batches for 4mins on one side and turning over for another 3mins until they are brown and crispy all over.




  1. mmmmm im putting this on my facebook page thanks

    • Oh, do try them, they taste great!

  2. Hi , When I make mine I use cuscus in stead of breadcrumbs and bake in the oven for 25 minutes, done with spicy cuscus it’s lovely.

    • Sounds lovely!

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