Ingredients: (Makes 4)

4 large eggs

100 g chicken sausage

125 g pork sausage

1/2 tsp of paprika

1 tbsp corn meal

2-3 tbsps of yellow mustard

Some salt and pepper


1 large egg with 1 oz of whole milk, whisked with fork in shallow bowl

1 heaping cup of flour in shallow bowl

1 heaping cup of bread crumbs in shallow bowl


Sunflower oil for frying



In a medium-sized pot, place 4 eggs at the bottom with water that only covers an inch over the eggs. Make sure your eggs are not floating, this means they are old and won't do well in a scotch egg. You want an egg from the farmer's market over store bought for this recipe;

Place pot over high heat and immediately when it comes to a boil, remove the pot from the stove;

Set timer for 3 minutes and let eggs sit in the pot;

While eggs are sitting in the hot water, prepare another bowl with ice cubes and cold water. When timer goes off, remove eggs carefully, but immediately and place eggs in ice water bowl. Allow the eggs to sit in the ice water for 15 minutes;

In the meantime, prepare the sausage mixture by placing the chicken and pork sausage, paprika, corn meal, yellow mustard, salt and pepper in a food processor. Let the ingredients blend together and then place in the fridge until ready to combine with eggs;

When the 15 minutes are almost up, separate the sausage mixture into four equal pieces and place in a slice of plastic wrap. With another piece of plastic wrap, place that plastic wrap on top of the sausage mixture and begin to spread out the sausage mixture with the palm of your hand until it forms a circle large enough to cover a whole egg. You can use a rolling pin, but this might thin out the sausage too much if you only have a heavy one. You can know its a large enough circle by taking an uncooked egg and placing it in the plastic wrapped sausage and seeing if the end of the circle come together over the egg. Repeat for all four sausage mixtures;

When each sausage circle is ready, carefully peel the shell of the egg. This requires some patience so be very careful when peeling. I recommend going one by one with the next step so every time you peel an egg you place it immediately in the sausage circle since they are so delicate;

Remove the top plastic wrap of one sausage circle and place the egg in the middle;

Take the parallel edges of the plastic wrap and come together over the egg. Do the same thing with the perpendicular plastic wrap edges. Mold the sausage casing through the plastic wrap over the egg. Make sure there are no visible parts of the egg and there are no holes at the top. Twist the plastic wrap at the top together and fold over. Place in the fridge for 20 minutes or so to help firm the casing over the egg. Repeat the last two steps for the remaining eggs;

While the scotch eggs are resting the fridge, prepare your egg and milk, flour with some salt and pepper, and breadcrumbs in their individual shallow bowls. You want to set them up in a station with the flour first, egg second and bread crumbs third;

When scotch eggs are ready, take one out of the fridge at a time for the next step to keep them cool. Cover the scotch egg in flour and brush off excess. Cover the scotch egg in egg and milk mixture and then place in bread crumbs and cover completely- turning over  a couple times to make sure completely covered. Place it back in the fridge on a paper napkin and let it rest of another 20 minutes. Repeat for the remaining eggs;

When almost ready to cook, preheat your oven to 375 F and start heating your oil in medium sized pot (enough oil to cover the scotch egg completely when frying) until oil reaches 375 F on thermometer. If you dont have a thermometer, make sure your oil is on medium-high heat and throw a breadcrumb in to see it really sizzle to know its ready;

Place one scotch egg at a time in the heated oil for 2 minutes exactly;

Remove the scotch egg from the oil and place on wire rack over oven pan and let it rest while cooking the remaining three eggs one at a time in the oil;

When all the scotch eggs have been fried, place in oven for 9 minutes; and

Serve Immediately!