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Scotch Eggs

Scotch Eggs

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Chasity LeGrand

A delicious and easy Christmas Eve recipe for your family.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 1489 kcal
  • 74%
  • Fat:
  • 87.6 g
  • 135%
  • Carbs:
  • 108.4g
  • 35%
  • Protein:
  • 63.5 g
  • 127%
  • Cholesterol:
  • 554 mg
  • 185%
  • Sodium:
  • 4278 mg
  • 171%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C). Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  2. Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  3. Flatten the sausage and make a patty to surround each egg. Very lightly flour the sausage and coat with beaten egg. Roll in bread crumbs to cover evenly.
  4. Deep fry until golden brown, or pan fry while making sure each side is well cooked. Bake in the preheated oven for 10 minutes.
  5. Cut in half and serve over a bed of lettuce and sliced tomatoes for garnish. If mustard is desired it looks beautiful over this.
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The first time I tried these was at a Renaissance Faire. This is a very tasty recipe although not one I can eat on a regular basis (grin). I would like to mention that the cooler the meat & eggs are when you begin molding, the easier they are to make. I also like to dip my hands in very cold water before molding each one as my hands are always very warm and the fat in the sausage has a tendency liquify quickly. Definitely dust the eggs with flour before appling the sausage!


Very good. I use Jimmy Dean Maple Sauasage. To cut back on fat, I bake these at 350 for 45 minutes. My kids (2&8) love these!


These were very good. I baked mine instead of frying. I had to modify this a little as I'm not a huge fan of pork or sausage for that matter. But I love scotch eggs, go figure. Grinding your own meat and spicing it works great. Also I was lacking bread and crumbs at the moment so I substituted with a mixture of Scottish oatmeal, oat bran, and white corn meal with some Italian seasoning and granulated garlic. Worked wonderfully. The one thing that kept this form being a five star rating is the wastefulness. The first time I made these, even though I used less than the recipe called for, I still had so much egg, flour, and meal left over that I added a little milk and baking soda and made drop biscuits. The second time I got along fine with 1/4 cup of flour and 3/4 to 1 cup for the meal/bread crumbs and 2 eggs or 1/4 cup of egg beaters. Remember you can always add more but once the ingredients have come in contact with raw meat and eggs it must be either cooked into something or tossed.