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Sausage Scotch Eggs Recipe

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Classic Scotch Eggs with a flavorful sausage coating, crispy panko breadcrumb crust, and perfectly cooked eggs inside. This recipe features a blend of fresh herbs and spices in the sausage, boiled eggs with options for jammy or fully set yolks, and a deep-frying technique that delivers a golden, crunchy exterior. Ideal for a satisfying snack or brunch dish.

Ingredients

Eggs and Protein

  • 5 large eggs, divided use
  • 10 ounces uncooked breakfast sausage, casings removed

Herbs and Seasoning

  • 1 tablespoon finely chopped fresh chives
  • 1 tablespoon finely chopped fresh parsley leaves
  • 1 tablespoon prepared English mustard
  • 1 teaspoon kosher salt, plus more as needed
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 packed teaspoon freshly grated nutmeg

Breading

  • 1/3 cup all-purpose flour
  • 1 cup panko breadcrumbs

Frying

  • 6 cups (48 ounces) vegetable oil, for deep-frying

Instructions

  1. Boil the Eggs: Place 4 eggs in a medium saucepan, cover with cold water by 1 inch, and bring to a boil over medium-high heat. Boil for 4 minutes for a jammy yolk or 7 minutes for a fully set yolk.
  2. Ice Bath: Prepare an ice water bath in a medium bowl. When eggs finish boiling, drain and transfer to the ice water. Cool completely for 5 to 10 minutes.
  3. Chop Herbs: Finely chop fresh chives to yield 1 tablespoon and parsley leaves to yield 1 tablespoon.
  4. Mix Sausage and Seasoning: In a medium bowl, combine chopped chives, parsley, breakfast sausage, English mustard, 1 teaspoon kosher salt, black pepper, and grated nutmeg. Mix thoroughly until evenly blended. Divide mixture into 4 equal portions and shape each into a ball.
  5. Prepare Breading Stations: Set out three small bowls: whisk together flour and a pinch of salt in the first; crack and whisk remaining egg in the second; combine panko breadcrumbs and a pinch of salt in the third.
  6. Wrap Eggs: Gently peel cooled eggs and pat dry. On a 6-inch square of parchment paper, flatten a sausage ball into an oval about 6 inches long. Dredge an egg lightly in flour, place at center of sausage oval, then use parchment to wrap sausage evenly around egg. Seal completely and repeat with remaining eggs.
  7. Bread the Eggs: Roll sausage-wrapped eggs in flour, shake off any excess, dip into beaten egg, then coat thoroughly with breadcrumb mixture, gently pressing for even coverage. Return to plate.
  8. Heat Oil: Pour vegetable oil into a large saucepan and heat to 325°F over medium-high heat. Use a kitchen thermometer for precise temperature.
  9. Fry Scotch Eggs: Using a spider or slotted spoon, carefully lower prepared Scotch eggs into hot oil. Fry until sausage is fully cooked (internal temperature at least 145°F) and coating is deep golden-brown, about 4 to 6 minutes.
  10. Drain and Serve: Transfer fried Scotch eggs to a paper towel-lined plate to drain. Cool for several minutes before serving warm or at room temperature.

Notes

  • Use a kitchen thermometer to monitor the oil temperature closely for perfect frying results.
  • Adjust cook time of eggs according to preference for yolk consistency (jammy or fully set).
  • Ensure sausage is evenly sealed around eggs to prevent coating from separating during frying.
  • Drain excess oil well before serving for a crisp texture without greasiness.
  • Serve Scotch eggs warm or at room temperature as a snack or brunch item.

Find it online: https://hotsavors.com/sausage-scotch-eggs-recipe/