Homemade Scotch eggs are a million miles away from shop-bought versions. You will love every bite.


  • 500g pork sausage meat

  • 1 leek, finely chopped

  • 1 large shallot, finely chopped

  • 2 cloves garlic, finely chopped

  • 1oz butter

  • 2 raw eggs, 1 beaten with a splash of water

  • 4 whole eggs

  • salt and pepper

  • small bunch finely chopped parsley

  • pinch of ground mace

  • 150g flour, seasoned with salt and pepper

  • 200g breadcrumbs, preferably Japanese

  • A selection of salad leaves


  • 1.

    Soft boil the whole eggs for 6 ½ minutes. Meanwhile, in a pan, soften the leek, garlic, mace and shallot in the butter for around 5 minutes.

  • 2.

    Combine the raw sausage meat mixture with the softened shallots, leeks, mace, some chopped parsley and garlic and 1 raw egg to bind together. Pack this mixture around each egg to form a generous coating of sausage meat. Roll the egg through the seasoned flour, then the raw beaten egg with a splash of water added and finally through some Japanese bread crumbs to coat. You could use normal breadcrumbs with some oats added for the authentic Scotch egg.

  • 3.

    Pre-heat the oven to 180c Deep-fry the eggs for 5 minutes in a deep fat fryer at 160c. Place in the oven fur a further 5 minutes at 180c. Take out of the oven, cut each egg in half and serve with a some fresh salad leaves, sliced baby beetroot, and a little French dressing.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 743kj
  • Fat Total 45g
  • Saturated Fat 15g
  • Protein 35g
  • Carbohydrate 47g
  • Sugar 8g
  • Sodium 1398mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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