Scotch Eggs

It’s important to get a thin coat of sausage on the egg. If the layer is too thick, the sausage won’t cook through before it browns. If this happens, preheat an oven to 350°F and bake the eggs for 10 minutes, or until they’re done.

Serves: 4Hands-on: 30 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 1 lb. loose pork sausage
  • 1 tsp. Worcestershire sauce
  • 1⁄2 tsp. ground mustard
  • 1 Tbsp. fresh thyme
  • 2 Tbsp. grated onion
  • 1⁄4 tsp. ground cinnamon
  • Pinch ground nutmeg
  • 1 cup vegetable oil
  • 4 hard boiled eggs, shelled
  • 3⁄4 cup fine, dry breadcrumbs


  • Combine the sausage, Worcestershire sauce, mustard, thyme, onion, cinnamon, and nutmeg in a bowl until well-blended. Divide the mixture into six even portions.
  • Place a fryer over medium heat. Add the oil. While the oil comes to temperature, flatten the sausage into a patty. Use your fingers to stretch the sausage so it covers the egg. Roll each sausage-covered egg in breadcrumbs and set it aside. Repeat with the remaining eggs.
  • Place two eggs in the oil. Cook for 6 to 8 minutes until the sausage is cooked and the breadcrumbs are browned. Place the eggs on a rack over paper towels to drain. Repeat with the remaining eggs and serve hot or cold.