scotch egg

Black Pudding Scotch Egg

400 g Dicksons sausage meat

220 g Dicksons black pudding

g parsley

Large eggs

Breadcrumbs

Plain flour

Mix the sausage meat, black pudding and parsley in a food processor with a pinch of salt and pepper. Mix until a smooth texture.

Split into 5 even portions and roll them flat between square sheets of baking paper. Aim for 3-4 mm thick.

Boil 5 eggs for 6 minutes then add straight to ice water for 10 minutes.

Peel the eggs and wrap tightly with the meat mix, trimming any excess.

Dip the wraps in plain flour. Dip the floured parcels in a whisked egg and breadcrumbs twice.

Deep fry at 170°C for 5 minutes turning regularly.

Scotch quail eggs

quail eggs

higher-welfare sausages

thyme

breadcrumbs

vegetable oil

Hoel Levieil from London restaurant Frizzante shares this picnic-friendly pork pie recipe, which was voted our users’ favourite Jubilee recipe idea

Mini pork pies with piccalilli

butter

shortcrust pastry bought

flour

dried white breadcrumb

good Cumberland sausage (about 6)

smoked bacon lardon

¼ tsp each ground mace, ground pepper and dried sage

sesame seeds

piccalilli homemade

Heat oven to 200C/180C fan/gas 6. Line each hole of a 12-hole muffin tin with a thin strip of baking parchment across the middle that’s long enough so the ends stick out a centimetre or two – use a dab of butter to stick in place. Roll out two thirds of the pastry on a lightly floured surface and stamp out 12 x 10cm circles (you may need to re-roll trimmings). Press a circle into each hole to line.

Sprinkle 1 tsp of breadcrumbs into the base of each pie. Tip the rest of the crumbs into a mixing bowl. Squeeze in the sausage meat, discarding the skins, along with the bacon, mace, pepper, sage and just a little salt. Get your hands in and mash and squish everything together until the breadcrumbs have just about disappeared. Divide mixture between the holes, packing in firmly and shaping to a dome in the middle.

Roll out the remaining pastry and stamp out 12 x 7cm circles. Brush with a little egg and add a top to each pie, egg-side down to stick, carefully pressing pastry edges together to seal. Brush with more egg (don’t throw away leftovers) and sprinkle with sesame seeds. Bake for 30 mins until golden then carefully remove the pies from the tin, using the parchment ends to help you lift them out. Sit on a parchment lined baking tray, brush all round the sides with more egg and put back in the oven for 8 mins. Cool completely then eat with piccalilli, or your favourite pickle.

A quintessential British snack or appetizer, hard-boiled eggs are encased in savory sausage, rolled in seasoned breadcrumbs, and fried to crispy perfection. 

Scotch Eggs

eggs

sausage

mustard

chopped chives (, can substitute parsley or a combination of the two)

black pepper

nutmeg

all-purpose flour

eggs (, whisked)

Boil the eggs to your desired level of doneness (hard, medium, or soft) then immediately place them in ice water to cool down. Shell the cooked eggs under running lukewarm water.  Set them aside until ready to use.

In a large mixing bowl, combine the ground sausage with the chopped chives/parsley, mustard, and spices, using your fingers to thoroughly combine the mixture.Divide the sausage mixture into equal portions (you can weigh them for accuracy).  I find the easiest way to wrap the eggs without the sausage sticking to your fingers is to lay down a piece of plastic wrap and give it a light spray with oil.  Press the sausage mixture out the plastic wrap to a diameter of roughly 5-6 inches.  Place the egg in the center of the sausage.  Gather up the sides of the plastic wrap and bring them together so that the sausage closes around the egg.  Lightly press the sausage to fully enclose the egg.  Remove the sausage covered egg.Place the flour, whisked eggs, and breadcrumbs in separate bowls, seasoning each of them with a little salt and pepper.  Dredge the sausage covered egg in the flour, fully covering all sides, followed by the beaten egg and breadcrumbs.  Transfer the Scotch egg to a plate and repeat this process for the remaining eggs. Refrigerate the eggs while you’re heating the oil. 

Heat the oil in a small but deep saucepan or use a dedicated deep fryer.  Aim for a temperature between 350-360 F.Carefully lower a Scotch egg down into the oil, waiting a few seconds before releasing it from the spoon.  If the oil doesn&#39;t fully cover the Scotch eggs, use the spoon to gently turn them over to enable them to fry evenly on all sides.  Fry until they&#39;re nicely browned on all sides.  (The internal temperature of the sausage should be 145 F.)  Use a slotted spoon to remove it and transfer it to a plate lined with paper towels.  Keep the plate in a warm oven while you repeat the process for the remaining Scotch eggs.Scotch eggs are served either hot or cold depending on your preference.  See blog post for serving recommendations.

I used to make Scotch Eggs years ago so thankyou for reminding me. Also a big thanks for the hint to use Plastic Wrap to help with wrapping the meat round the egg. It was a ‘why didn’t I think of that’ moment. :))
Scotch Eggs are going to be on the menu soon!

These are awesome!!  Easy and rather fun to make.  I halved the recipe because it's just me and my husband.  We both loved them.  I will definitely make these Scotch eggs again.

Really nice Scotch eggs with great flavor.

I made these yesterday with a couple of dipping sauces to go with them (one of them your sriracha mayo, so good).  My kids and husband LOVED them.

I've been a long time fan of these and have to say that your recipe is probably the best I've had.  I like the suggestions for the flavor twists, will have to try.  Think I'll add some chorizo next time.  Cheers.

Delicious!  First time I've had homemade Scotch eggs and they are WORLDS better than any I've had before.

These were really fun to make and even my youngest who is a picky eater loved it!

I used to enjoy these on a regular basis when I lived and worked in the outskirts of London.  It's been several years now since I've been back in the U.S. and I missed these.  First time making them myself and they are even better than what I remembered.  Thank you for bringing back memories and reintroducing me to a favorite.

Can you make these the night before and reheat them?

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Black Pudding Scotch Egg

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Scotch Eggs

Top 4 scotch egg recipes from across the web

The most viewed scotch egg recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Black Pudding Scotch Egg

Scotch quail eggs

Mini pork pies with piccalilli

Scotch Eggs

The most viewed scotch egg recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine