Scotch Eggs

  • 1 pound breakfast sausage (sage sausage  or regular)
  • 1 teaspoon dried marjoram
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 4 hard-boiled eggs
  • ½ cup all-purpose flour
  • 1 egg, beaten lightly
  • 1 cup panko bread crumbs
  • Peanut or vegetable oil for deep-frying the eggs

Dipping Sauce:

  • 4 tablespoons of mayonnaise
  • 2 tablespoons of Dijon-style mustard
  • 1 tablespoon of cream or milk
  • ½ teaspoon pepper


In a large bowl combine well the sausage, marjoram, thyme, salt and cayenne. Divide the mixture into 4 equal portions, and flatten each portion into a thin round disc. Wrap each hard-boiled egg completely in a sausage round, gently patting the sausage into place. Dredge the sausage-coated eggs in the flour, shaking off the excess and roll them in the egg mixture. Drain the excess and roll them in the bread crumbs.


Deep fry at 350°F for 5-7 minutes or until golden brown. Drain on a rack or paper towels.

Meanwhile mix the mayonnaise, mustard, cream and pepper in a small bowl. Spoon a little on to each plate and set the Scotch eggs either next to or in the middle of the sauce.



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