Scotch Eggs ~ Deep-Fried, Sausage-Covered Hard Boiled Eggs

Scotch eggs may be a British dish, but despite the name, they are not Scottish. Apparently they were invented in England by Fortnum and Mason!

Don’t ask me why these are called Scotch eggs, as they’re not Scottish and they don’t contain whisky!

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Are Scotch Eggs Scottish or Irish?

Apparently, neither! Scotch eggs were invented at the very English Fortnum and Mason shop in London. Clearly, they were a huge success as they are now known around the world.

Scotch eggs are very tasty and a unique and nutritious treat for breakfast (although this is not typical in the UK), brunch, lunch or a snack. Remember those Scottish sausage rolls I made? Here they are and they’re great alongside a Scotch egg.

Do you Serve Scotch eggs Hot or Cold?

While Scotch eggs are known as a pub or picnic food and are most normally served cold, I will advocate that eating them hot or warm is absolutely a scrumptious experience, especially with a runny yolk!

You can make another batch of sausage to make these lovely Scotch eggs, or use any kind of breakfast or British sausage meat instead.

You can also make Scotch eggs with a runny center, if you like, just use a soft boiled egg. Here’s how I make mine.

How to Eat Scotch Eggs

As noted above, Scotch eggs may be eaten hot or cold, so they’re perfect for packed lunches (kids love them) and picnics. There’s no need to pair the eggs with any sauce (they’re a meal on their own), but they are traditionally eaten while enjoyiing a beer. I mean, it is a pub food!

Another way to make them that’s popular in the UK, and especially Scotland, is to use black pudding around the egg either mixed with, or instead of, the sausage. Ta dah, a black pudding Scotch egg!

Note: if you’ve heard of a Manchester egg, it may look rather like a Scotch egg, but it’s made with a pickled egg and in the manner of the black pudding wrapped egg. I don’t know about you, but I can’t eat pickled eggs, so this is a hard no from me.

And here’s my potato twist on a Scotch egg!

I have many more English and Scottish recipes if you’d like to peruse them, you can always use the drop down menu on the RECIPES tab at the top of the page. Just hover over it, and choose your options!

I hope you give these Scotch eggs a try. It may seem like a difficult recipe, but it truly isn’t. I think you’ll flip for them once you taste them!

Scotch Eggs

Recipe by Christina Conte     makes 6

FULL PRINTABLE RECIPE BELOW

Ingredients

• sausage meat (made using beef or pork for this recipe)
• hard-boiled eggs (or soft boiled, if you prefer)
• flour
• egg
• breadcrumbs 
• oil for frying 

Step by Step Directions to Make Scotch Eggs

Shape sausage meat into flat round shapes to wrap around each egg. Don’t be skimpy with the sausage meat or they will burst open. Better to have a less thick sausage wrap that isn’t forced to fit around the egg. It should wrap around easily.

Heat oil in a deep pan or wok, so the eggs can be deep fried.

Dip each sausage-wrapped egg in flour, then beaten egg and breadcrumbs.

When oil is hot (about 350F/175C), fry each Scotch egg until golden brown, making sure to cook them long enough so that the sausage meat is fully cooked. Edited to add, these can be cooked in an air fryer, too. Spray them well with olive oil and put in the air fryer at 375F/175C for about 6 minutes, turn and continue cooking for another 6 or 7 minutes, or until golden brown and the sausage is completely cooked.

Remove and drain on paper towel. Serve hot or cold.

Delicious any time of day!

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Scotch Eggs ~ Deep-Fried, Sausage-Covered Hard Boiled Eggs

Yield: 6

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

A hard (or soft) boiled egg encased in British style sausage meat, dipped in breadcrumbs and deep fried until crisp.

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Ingredients

• 1 lb (454 g) sausage meat (made using beef or pork for the sausage roll recipe below)
• 6 peeled, hard-boiled eggs (or soft boiled, if you prefer)
• 1/2 cup (85 g) flour
• 1 beaten egg
• 1 cup (113 g) breadcrumbs or more
• oil for frying (enough to deep fry the Scotch eggs)

Instructions

1. Shape sausage meat into flat round shapes to wrap around each egg.
2. Heat oil in a pan or wok, so the eggs can be deep fried.
3. Dip each sausage-wrapped egg in flour, then beaten egg and breadcrumbs.
4. When oil is hot (about 350F/175C), fry each Scotch egg until golden brown, making sure to cook them long enough so that the sausage meat is fully cooked. Edited to add, these can be cooked in an air fryer, too. Spray them well with olive oil and put in the air fryer at 375F/175C for about 6 minutes, turn and continue cooking for another 6 or 7 minutes, or until golden brown and the sausage is completely cooked.
5. Remove and drain on paper towel. Serve hot or cold.

Notes

Sausage meat recipe (use pork, beef, turkey or a combination)

Nutrition Information:

Yield: 6 Serving Size: 1 egg
Amount Per Serving: Calories: 443Total Fat: 32gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 281mgSodium: 450mgCarbohydrates: 13gFiber: 0gSugar: 2gProtein: 23g

Nutrition information is only an estimate.

Did you make this recipe?

Please leave a review by clicking on the 5 stars above, in the purple header (a form will appear) or tag me on Instagram! 😍

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Homemade Scottish Sausage Rolls

Yield: 24 small rolls (12 large)

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

A Scottish recipe using beef instead of pork, to fill puff pastry to create incredibly delicious Sausage Rolls.

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Ingredients

• one package puff pastry
• 1 lb (454 g) ground beef (you can still use pork or a mixture of beef and pork)
• 1 cup (250 ml) water or less
• 1 1/4 tsp salt
• 3/4 tsp black pepper
• 3/4 tsp coriander (dried, ground) do not use fresh cilantro
• 1/2 tsp nutmeg
• 1 cup (90 g) plain breadcrumbs (see my prior post on how to make your own- see notes)
• 1 slightly beaten egg white, to brush pastry

Instructions

1. In a large bowl, mix together the salt with all the spices and breadcrumbs. Add the ground beef, and about 1/2 cup of water. Using your hands, mix all the ingredients together until it has a meatloaf texture, adding water as needed. The sausage should hold together when squeezed, without being too wet.
2. Place the puff pastry on a clean counter, mat or board. Cut into rectangular(ish) pieces, they don’t need to be exact, depending on the size of the rolls you want to make; from cocktail size to “man” size. Alternatively, you can make a long roll and then cut them into the size you desire.
3. Shape some meat into logs, and place close to one end of the pastry, but don’t put too much meat or they will burst open when baking.
4. With your finger, lightly dampen one of the edges with a little water, seal shut, then crimp with a fork, as shown.
5. Place on a lined (Silpat, aluminum foil or parchment) edged baking tray, make three or four small cuts in the top of the pastry, and brush with a little beaten egg white.
6. Bake sausage rolls in preheated 400º F oven for about 25 minutes or until golden brown.
7. Serve with brown sauce (HP Sauce is my preference).

Notes

How to make your own breadcrumbs.

TIP: if serving as appetizers, just make them smaller or cut into bite sized pieces before baking.

How to Freeze Sausage Rolls.

• These sausage rolls freeze really well and are a great party food!
• Here's what I do: bake them as directed, but take them out of the oven about 5 to 7 minutes early so they're not as golden brown as you would want them. Cool completely, then freeze.

How do I Reheat Frozen Sausage Rolls?

• To serve your frozen Scottish sausage rolls, defrost them in the refrigerator beforehand.
• When you want to heat them, take them from the refrigerator and place on a baking sheet for at least half an hour or bring to room temperature.
• Place in preheated oven at 375º F (190º C) for 10 to 15 minutes or until hot and golden brown.

Nutrition Information:

Yield: 24 Serving Size: 2
Amount Per Serving: Calories: 150Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 149mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 2g

Nutrition info is only an estimate.

Did you make this recipe?

Please leave a review by clicking on the 5 stars above, in the purple header (a form will appear) or tag me on Instagram! 😍

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