Scotch Eggs Recipe

Great product! I enjoy using Jimmy Dean Maple Sausage. To reduce the fat content, I prefer baking them at 350 degrees for 45 minutes. Both my 2-year-old and 8-year-old kids absolutely adore them!

I first discovered these delicious treats at a Renaissance Faire. While it's not something I can indulge in regularly, the taste is exceptional. I found that chilling the meat and eggs before shaping them makes the process much smoother. I also recommend dipping your hands in cold water between each molding to prevent the sausage fat from melting. Don't forget to dust the eggs with flour before coating them in the sausage mixture for the perfect outcome!

Thank you so much for sharing this recipe! My husband had mentioned these from a restaurant he used to go to, and even though he's Irish and I'm Scottish, we had never heard of them before. Go figure! I mostly followed the recipe but took some tips from other reviews: I used Jimmy Dean's sausage, increased the egg amount to 6 for 2 pounds of sausage, used Panko bread crumbs, and found that using 2 eggs for dipping worked well. I cooked them in a large oven-safe skillet, browned them on the stove, then baked them in the oven for 40 minutes. I served them sliced in half on lettuce "cups" with a mayo and French's Honey Mustard blend on the side. It looked so cute! I think I'll make this instead of my usual breakfast casserole when we have guests over. Another great idea is prepping them the night before by cooking the eggs encased with sausage and refrigerating them. In the morning, just dip them in egg, bread them, brown them, and bake – it pairs so well with cinnamon rolls and fresh fruit! This dish is different, easy to make, and has a lovely presentation. I know my review is long and I made some changes, but I wanted to share my positive experience. Thanks again for the recipe!

Here is the rewritten review: Hello, this is Mr. Shockley! I prepared these last night and my wife and I absolutely enjoyed them. The only change I made was baking them in a cast iron skillet in the oven instead of deep frying. I plan to make more this week for a snack day at work, and this time I will brown them before baking. I lightly dusted the sausage with flour to prevent sticking to the cutting board and my hands. It's important to be conservative with the flour as I found that it can make the sausage less likely to stick together and some split open at the seams. One reviewer mentioned this recipe being wasteful, and I have to agree. I used 1lb of sausage, which yielded 5 large eggs (possibly could have gotten one or two more), half a cup of flour, one cup of Panko bread crumbs, and just a layer of egg beaters with leftovers. Thanks to the suggestion of flouring the eggs, they were much easier to handle.

Updated review: I started with a great basic recipe for sausage-covered eggs and decided to make a few tweaks. Here's what I did for 8 eggs: I dusted the eggs with flour before wrapping them in J.D. Sage Sausage, which helped the sausage adhere better. Instead of a simple coating, I mixed 1 beaten egg with 2 teaspoons of Dijon mustard and 1 tablespoon of water. I then coated the sausage-covered eggs in this mixture before rolling them in breadcrumbs or panko crumbs. For some extra flavor, I added 1/8 teaspoon of mace or nutmeg to the sausage mix. To reduce the fat content, I placed the coated eggs on a greased rack in a large, rimmed baking dish and baked them at 425°F for 25 minutes, turning them once, until they were beautifully golden brown.

I have been making Scotch Eggs for many years but had never coated them before. Feeling adventurous, I decided to try something new and found a recipe that called for coating them. I usually add a few spices such as black pepper, onion powder, garlic powder, parsley, and a secret ingredient - oregano. While searching for the recipe, I came across Emeril's version which also includes oregano. This reminded me of my confusion between oregano and poultry seasoning in the past, but adding oregano truly elevates the flavor. I coated the hard boiled eggs with seasoned sausage meat, dipped them in flour, egg, and Panko breadcrumbs, then baked them on a baking sheet lined with Release foil to prevent sticking. After 40 minutes at 350 degrees F, they turned out amazing and my husband loved the coated version. Thank you for helping me discover this delicious twist on the recipe!

I decided to try making these for my fiancé for the first time, and he absolutely adores them. The addition of panko breadcrumbs gave them a delightful crunch. I opted to mix both regular and hot sausage, and had some extra sausage leftover to whip up a delicious sausage gravy. I do agree with other reviewers that the ratios might need some adjustment. Make sure to chill the eggs and sausage before wrapping them, and consider refrigerating them overnight after breading. I found that a thin layer of sausage is essential to prevent burning before the sausage is fully cooked.

This meal is absolutely delicious and perfect for preparing ahead of time for a quick and satisfying meal. I opted for panko instead of traditional breadcrumbs, and they gave the dish a wonderful crunchy texture, which held up well even after reheating. I also prefer to slightly undercook the boiled egg, adding a nice touch to the dish.

Wonderful recipe! I made a few adjustments after reading some comments. I used only two beaten eggs, 1/4 cup of flour, and 1 cup of bread crumbs. I coated the eggs with flour before wrapping them with sausage. Baked them for 45 minutes at 325°F. Served with delicious hollandaise sauce.

I absolutely adore these! I like to enhance them with diced onion and bake them in muffin tins in the oven for an hour at 350 degrees, making sure to flip them halfway through the cooking process. Baking them in a muffin tin instead of deep frying them significantly reduces the calorie content, which is a huge bonus.

Created while camping with limited supplies. Added oatmeal when breadcrumbs were running low. Satisfying and fantastic!

I acknowledge that the measurements provided were inaccurate, but I am still rating this recipe five stars. I made these Scotch eggs for my sibling and they absolutely loved them, describing them as perfect! To avoid waste, here are the corrected measurements to make two Scotch eggs: 2 large eggs, 1 pound bulk pork sausage (I used sweet Italian), ½ cup all-purpose flour, 1 large egg (beaten), and 1 cup dried bread crumbs (I used plain with a dash of salt mixed in).

I steamed my eggs for just 8 minutes to achieve jammy centers. It took about 5 minutes in the oil to get them nicely browned, followed by a quick finish in the oven to ensure the sausage was cooked through. The result? Simply delicious!

Here is the rewritten review: "This recipe is fantastic with a few adjustments. I used 1lb of Bob Evan's breakfast sausage for 4 eggs, 2 eggs for the egg wash, 2 cups of breadcrumbs (could possibly reduce this amount), and 2/3 cup of flour. Baked it for 25 minutes, as otherwise the sausage was still partially raw."

Fantastic content! It's so mouthwatering that it really makes you crave "githeri." The instructions are clear and easy to follow. Keep up the good work!

I absolutely adored the Scotch egg I made! I only prepared one, but it was as big as a softball. I devoured the entire thing in one go. It was my first attempt at making it, but it definitely won't be my last. The recipe was simple to follow, and the video demonstration was a fantastic addition. Many thanks to Chastity.

Great recipe for beginners, I absolutely loved it!

OMG! I had never heard of them before, and twice in one week they were mentioned in two different shows. I had to try, so I googled and used this recipe. I did take a shortcut and used Jimmy Dean's original sausage because it was already seasoned and not in casings. It was incredibly easy and oh-so-delicious! The egg was cooked to perfection, and combined with the sausage and breading, it was simply sensational! Even my very picky husband couldn't resist it! I will definitely be making them again. Quick tip: Take it up a notch and whip up a mustard sauce. It's not a necessity, but it adds an extra layer of tastiness! 😊

This dish turned out absolutely perfect! The flavor was incredible. The key is maintaining the oil temperature between 325-350 degrees.