Golden Scotch Eggs With Seasoned Sausage and Crisp Breading

Quick Recipe Version (TL;DR)

• Yield: 6 Scotch eggs (serves 6)
• Prep Time: 35 minutes
• Cook Time: 20 minutes
• Total Time: 55 minutes

Quick Ingredients

• 6 large eggs
• 1 lb (454 g) pork sausage (bulk/uncased)
• 1 tsp Dijon mustard
• 1 tsp dried sage
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (optional)
• 1/2 cup (65 g) all-purpose flour
• 2 large eggs (for breading)
• 1 tbsp water (for egg wash)
• 1 1/2 cups (75 g) panko breadcrumbs
• Vegetable or canola oil for frying (about 6 cups / 1.4 L), or 2 tbsp oil for baking

Do This

• 1. Hard-boil 6 eggs (9 minutes), ice-bath 10 minutes, then peel.
• 2. Mix sausage with mustard, sage, paprika, salt, pepper, and parsley.
• 3. Divide sausage into 6 portions; wrap each egg completely.
• 4. Bread: flour, egg wash (2 eggs + 1 tbsp water), then panko.
• 5. Fry at 325°F (163°C) for 6–7 minutes (to 160°F/71°C internal) or bake at 400°F (204°C) for 22–25 minutes.
• 6. Rest 5 minutes; slice and serve warm with mustard.

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Why You’ll Love This Recipe

• Crispy, golden coating with a juicy, well-seasoned sausage layer.
• Classic pub-style comfort food that feels special but is totally doable at home.
• Flexible cooking methods: deep-fry for maximum crunch or bake for easier cleanup.
• Great for make-ahead breakfasts, lunches, picnics, or game-day snacks.

Grocery List

• Produce: fresh parsley (optional)
• Dairy: none
• Pantry: all-purpose flour, panko breadcrumbs, Dijon mustard, dried sage, smoked paprika, kosher salt, black pepper, vegetable/canola oil
• Meat: 1 lb (454 g) pork sausage (bulk/uncased)
• Refrigerated: 8 large eggs

Full Ingredients

For the Eggs

• 6 large eggs
• Water (enough to cover eggs by 1 inch / 2.5 cm)
• Ice (for an ice bath)

For the Sausage Wrap

• 1 lb (454 g) pork sausage, bulk or removed from casings
• 1 tsp Dijon mustard
• 1 tsp dried sage
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp finely chopped fresh parsley (optional, for freshness and color)

For the Breading

• 1/2 cup (65 g) all-purpose flour
• 2 large eggs
• 1 tbsp water
• 1 1/2 cups (75 g) panko breadcrumbs

For Cooking (Choose One Method)

• Frying: 6 cups (1.4 L) vegetable or canola oil (enough for 2–3 inches / 5–7.5 cm depth in a medium pot)
• Baking: 2 tbsp vegetable or canola oil (for brushing)

For Serving (Optional)

• Dijon mustard or whole-grain mustard
• Pickles or chutney
• A simple green salad

Step-by-Step Instructions

Step 1: Hard-boil and peel the eggs

Place 6 large eggs in a saucepan and add enough water to cover them by about 1 inch (2.5 cm). Set over high heat and bring to a full boil.

As soon as it reaches a boil, reduce heat to maintain a gentle boil and cook for 9 minutes for hard-boiled eggs.

Immediately transfer the eggs to an ice bath (a bowl of ice and cold water) for 10 minutes to stop the cooking and make peeling easier. Peel the eggs carefully and pat them dry with paper towels.

Step 2: Season the sausage

In a medium bowl, combine 1 lb (454 g) pork sausage, 1 tsp Dijon mustard, 1 tsp dried sage, 1/2 tsp smoked paprika, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 2 tbsp chopped parsley (if using).

Mix with a fork or clean hands just until evenly combined. Avoid overmixing, which can make the sausage layer dense.

Step 3: Wrap each egg in sausage

Divide the sausage mixture into 6 equal portions (about 2 2/3 oz / 75 g each). Lightly dampen your hands to prevent sticking.

Flatten one portion into a thin oval, large enough to wrap around an egg. Place a peeled egg in the center, then gently press and mold the sausage around it until completely sealed.

Repeat with the remaining eggs, making sure there are no gaps or cracks (those can let oil in during frying or cause leakage in the oven).

Step 4: Set up a tidy breading station

Arrange three shallow bowls:

Bowl 1: 1/2 cup (65 g) flour
Bowl 2: whisk 2 eggs with 1 tbsp water
Bowl 3: 1 1/2 cups (75 g) panko breadcrumbs

Tip: Keep one hand for dry steps (flour/panko) and one hand for wet (egg wash) to reduce clumping.

Step 5: Bread the Scotch eggs

Roll each sausage-wrapped egg in the flour, coating it lightly and evenly. Shake off excess flour.

Dip into the egg wash, letting any excess drip off, then roll in panko. Press gently so the breadcrumbs adhere well.

Place the breaded eggs on a plate. If you have time, refrigerate them for 10 minutes to help the coating set (helpful for both frying and baking).

Step 6: Cook until golden (fry or bake)

Option A: Fry (crispiest result)
Pour oil into a medium, heavy-bottomed pot to a depth of 2–3 inches (5–7.5 cm). Heat to 325°F (163°C) (use a thermometer for accuracy).

Fry in batches (2–3 at a time) so the oil temperature stays steady. Cook for 6–7 minutes, turning occasionally, until deeply golden and the sausage is cooked through. The thickest part of the sausage should read 160°F (71°C) on an instant-read thermometer.

Transfer to a paper towel–lined plate or a wire rack to drain.

Option B: Bake (easier cleanup)
Preheat the oven to 400°F (204°C). Place a wire rack over a rimmed baking sheet (this helps the bottoms stay crisp). Brush or drizzle the Scotch eggs with 2 tbsp oil to encourage browning.

Bake for 22–25 minutes, turning once halfway through, until golden and the sausage registers 160°F (71°C) in the thickest part.

Step 7: Rest, slice, and serve

Let the Scotch eggs rest for 5 minutes so the juices settle and the coating firms up.

Serve whole or slice in half lengthwise with a sharp knife. Offer Dijon or whole-grain mustard on the side, plus pickles or a simple salad if you’d like a full meal.

Pro Tips

• Dry eggs = better adhesion: Pat peeled eggs dry before wrapping; moisture can make the sausage slip.
• Seal the sausage well: Any gaps can let oil seep in during frying or allow juices to leak in the oven.
• Use a thermometer: For food safety and perfect results, cook sausage to 160°F (71°C) and keep frying oil at 325°F (163°C).
• Chill to reduce blowouts: A 10-minute chill after breading helps the coating set and makes frying calmer.
• Batch fry: Overcrowding drops oil temperature and can make the coating greasy instead of crisp.

Variations

• Spicy Scotch eggs: Add 1/2 tsp cayenne or 1 tsp hot sauce to the sausage mix, and serve with spicy mustard.
• Herby breakfast style: Swap parsley for 1 tbsp chopped chives and add 1/2 tsp garlic powder.
• Extra-crunch coating: Replace 1/2 cup (25 g) of the panko with finely crushed pretzels for a salty, sturdy crust.

Storage & Make-Ahead

Refrigerate: Cool completely, then store in an airtight container for up to 3 days.

Reheat: For best texture, reheat on a rack in a 350°F (177°C) oven for 12–15 minutes (until hot throughout). Microwaving works in a pinch but softens the crust.

Make-ahead: You can hard-boil and peel the eggs up to 2 days ahead. You can also fully assemble and bread the Scotch eggs, then refrigerate (covered) for up to 24 hours before cooking.

Freezing: Freeze cooked Scotch eggs tightly wrapped for up to 2 months. Thaw overnight in the fridge, then reheat at 350°F (177°C) for 18–22 minutes.

Nutrition (per serving)

Approximate per 1 Scotch egg (fried): 430 calories, 24 g protein, 24 g carbs, 27 g fat, 8 g saturated fat, 165 mg cholesterol, 780 mg sodium, 1 g fiber, 2 g sugar. Values vary by sausage brand and exact oil absorption.