Scotch Eggs Recipe

Pretty Scotch Eggs from Nakeytoes LivingMany moons ago one of my hobbies was historical reenacting. I portrayed a typical working class girl of the 18th & 19th centuries.  While at an event in West Virginia, one of the food vendors make a wonderful breakfast food called Scotch Eggs. They were, of course, served the morning of the Highland Games.

Nowadays I make them as a special treat when company comes and on Christmas morning. They are fairly labor intensive, and the eggs will need to be boiled the day before to have plenty of time to cool.

To wrap the eggs with sausage, divide the roll of sausage into 6 equal parts. Then roll each part into a ball and flatten between your hands. Place an egg in the middle and wrap the sausage around the egg until it looks like a gigantic oblong meatball.Rolled Sausage Balls from Nakeytoes Living

Note: If the morning that you are wanting to serve these will be busy, you can wrap the sausage around the eggs 1-3 days prior to cooking and refrigerate until ready to roll in the egg wash and crumb coating.

We serve these with a sauce made from equal parts prepared mustard, yellow or Dijon, and Ranch dressing. Just whisk and serve on the side.

What you will need:

  • 12 boiled eggs, peeled
  • 2 lbs ground pork sausage (turkey may be substituted)
  • 3 eggs
  • 1 cup bread crumbs or 1 1/2 sleeves crushed Ritz crackers. Corn flake crumbs can be substituted to make this a gluten free recipe
  • 2 quarts cooking oil
  • Deep fat fryer or a medium stock pot for heating the oil.
  • Prepared Mustard
  • Ranch Dressing

What you need to do:

  1. The day before you plan to serve them, boil your eggs.
  2. The morning you plan to serve them, peel the eggs and set aside.Ready to Roll Scotch Eggs from Nakeytoes Living
  3. Divide the sausage into 12 equal parts and roll into large meatballs.
  4. Flatten a meatball and wrap around an egg, covering it completely.
  5. When all of the eggs are covered, bring the oil up to temperature. When a small piece of sausage is dropped in, the oil should bubble.
  6. While waiting for the oil to heat, place the bread crumbs on a plate. If using cracker crumbs, take this time to crush them and then put them on a plate.
  7. In a separate bowl, whisk the 3 eggs to make an egg wash.
  8. In another small bowl, place equal parts of prepared mustard and ranch dressing and whisk.
  9. When oil is ready, roll each sausage covered egg in the egg wash, then in the bread crumbs.
  10. Use a large slotted spoon and place the egg in the hot oil. Cook for 10-12 minutes until bread/cracker crumbs are deeply golden in color. (I use a 4 quart stock pot and cook 3-4 eggs at a time.)
  11. When done, use the slotted spoon to lift the eggs out of the hot oil and drain on paper towels.
  12. Serve with mustard sauce.

Rolled in Cracker Crumbs Ready to cook from Nakeytoes Living

Have you made Scotch Eggs before? Or have you ever eaten them? I haven’t met a meat eater yet who doesn’t like them. Please let me know about your experience with Scotch eggs in the comments. I look forward to hearing from you!

Scotch Eggs Recipe
 
Author:
Serves: 12
Prep time:
Cook time:
Total time:
 
Ingredients
  • 12 boiled eggs, peeled
  • 2 lbs ground pork sausage (turkey may be substituted)
  • 3 eggs
  • 1 cup bread crumbs or 1½ sleeves crushed Ritz crackers
  • 2 quarts cooking oil
  • Deep fat fryer or a medium stock pot for heating the oil.
  • Prepared Mustard
  • Ranch Dressing
Instructions
  1. The day before you plan to serve them, boil your eggs.
  2. The morning you plan to serve them, peel the eggs and set aside.
  3. Divide the sausage into 12 equal parts and roll into large meatballs.
  4. Flatten a meatball and wrap around an egg, covering it completely.
  5. When all of the eggs are covered, bring the oil up to temperature. When a small piece of sausage is dropped in, the oil should bubble.
  6. While waiting for the oil to heat, place the bread crumbs on a plate. If using cracker crumbs, take this time to crush them and then put them on a plate.
  7. In a separate bowl, whisk the 3 eggs to make an egg wash.
  8. In another small bowl, place equal parts of prepared mustard and ranch dressing and whisk.
  9. When oil is ready, roll each sausage covered egg in the egg wash, then in the bread crumbs.
  10. Use a large slotted spoon and place the egg in the hot oil. Cook for 10-12 minutes until bread/cracker crumbs are deeply golden in color. (I use a 4 quart stock pot and cook 3-4 eggs at a time.)
  11. When done, use the slotted spoon to lift the eggs out of the hot oil and drain on paper towels.
  12. Serve with mustard sauce.

 

 

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