Scotch Eggs

8 Eggs, hard boiled and peeled
1/2 cup Corn Starch
1 lb Pork Sausage
1/4 tsp Paprika
1/4 tsp Sage, dried
1/4 tsp Black Pepper
1 Egg, beaten
1/2 cup Bread Crumbs
4-6 cups Vegetable Oil (for frying)


  • Roll the hard boiled Eggs in the Corn Starch
  • In a bowl, combine the Pork Sausage, Sage, Paprika, and Black Pepper.
  • Form 3-4″ patties out of the Sausage
  • Place the Egg in the center and carefully work the Sausage around the Egg like a shell. If too much sausage, remove; if not enough, use more.
  • Dip the Sausage-coated Egg in the beaten egg, then roll in the Bread Crumbs.
  • Cook – Fry or Bake
    • Fry:
      • Heat the Vegetable Oil to 360° in a Sauce pan.
      • Fry each egg for 5-7 minutes.
    • Bake:
      • On a cookie sheet at 375° for 25 minutes
  • Serve warm or cold.

NOTES: Though named Scotch Eggs, these treats were actually created in London in 1851 at the Fortnum & Mason department store.


The URI to TrackBack this entry is:

RSS feed for comments on this post.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: