Scotch Egg – Savoury Special!


Tasty egg-action!

Scotch Egg tea…

So a savoury feature isn’t normally my ‘area’ but the eggs were in need of being used up and this seemed as good an opportunity as any to incorporate sausages in to a meal!! Fun to make and super speedy these are worth a go and make the perfect supper or picnic snack.



  • 6 or 7 free-range eggs
  • Pack of Lincolnshire sausages
  • Breadcrumbs (preferably homemade)


  • Preheat the oven to 190degrees and boil the eggs for about 10mins; leave to cool in the water

Egg bathtime

  • Meanwhile prep your ingredients by skinning the sausages; slice the skin with a sharp knife and peel the sin off.  Mash these together and divide in to equal portions to eggs.
  • Lay out a bowl wit breadcrumbs in.  I make ours with whatever bread we have leftover – generally tiger bread.  but the recent batch has a combination of white bread, tiger, sourdough and anything else lying around!

Get prepped…nude eggs, breadcrumbs and sausage meat

  • Drain the eggs and gently swirl in the empty pan to crack the shells..gently peel the shells off and rinse with water to remove any excess shell shards.
  • Prepae a bowl of water and moisten both hands (don’t use flour else the sausage meat sticks to your hands)
  • Pick up one of the sausage meat portions and put an egg in the middle.

Wrap the egg in a sausage eiderdown

  • Keep working the egg in a ball until the sausage meat matches all around.
  • Pop in to the bowl of breadcrumbs

Smother in a breadcrumb jacket

Hehe…sausage balls

  • Roll them around in the breadcrumbs until they are firmly attached and well covered.
  • Place on a baking sheet

Scotch egg numero uno…

Scotch Egg crew ready for baking

  • Put these in the oven for 30mins, remove an leave to cool or eat whilst their warm.
  • Served perfectly alongside homemade piccalilli, salad and carbohydrate of choice!



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