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How to make Scotch Eggs

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Here are some simple instructions on how to make 4 x Scotch Eggs:


  • Good quality sausagemeat – I found this one from a local butcher
  • breadcrumbs
  • 5 x eggs
  • Olive oil
  • Bowl of water


Place 4 of the eggs into saucepan with water and boil until cooked. Cool under a running tap and remove shell. Dampen your hand in the bowl of water and take a piece of sausage meat roughly the same size as an egg (makign your hands wet will stop the fat from the sausagemeat sticking to your hands and will prevent getting into a complete mess!) Roll the sausagemeat into a ball and flatten, then cover the egg with it. Do this for the other 3 x eggs.

In a seperate bowl, whisk an egg and add each of the 4 sausagemeat-covered eggs to the mixture, ensuring it is entirely covered with whisked egg. Now roll until covered in the breadcrumbs. Repeat for all 4.

Cook in a saucepan with enough olive oil to almost cover them, remembering to roll them around every now and then. They take 10-15 mins to cook (on average) annd ensure it is fully cooked. Eat cold as a lunch on the go or as part of a picnic.