Scotch Eggs

Course : Appetizers
Serves: 1
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1 1/4 Pounds bulk country-style or herbed sausage
1 Teaspoon crumbled dried sage
1/2 Teaspoon dried thyme -- crumbled
1/4 Teaspoon cayenne
4 large hard-boiled eggs
1/2 Cup all-purpose flour
2 large eggs beaten lightly
1 cup fresh bread crumbs
2 Cup vegetable oil for deep-frying the eggs

Preparation / Directions:

In a large bowl combine well the sausage, the sage, the thyme, and the cayenne, divide the mixture into 4 equal portions, and flatten each portion into a thin round. Enclose each hard-boiled egg completely in 1 of the sausage rounds, patting the sausage into place. Dredge the sausage-coated eggs in the flour, shaking off the excess, dip them in the raw eggs, letting the excess drip off, and roll them gently in the bread crumbs, coating them well. In a deep fryer heat 2 1/2 inches of the oil to 350°F. and in it fry the Scotch eggs, 2 at a time, turning them and transferring them to paper towels to drain with a slotted spoon as they are done, for 10 minutes.


Nutritional Information:

351 Calories (kcal); 2g Total Fat; (6% calories from fat); 10g Protein; 71g Carbohydrate; trace Cholesterol; 244mg Sodium

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