This Scotch Egg recipe has got to be the best ever! If you’ve only ever eaten shop bought Scotch Eggs, then be prepared to be pleasantly surprised at homemade ones. They taste nothing like the shop bought scotch eggs, which, I often find, taste synthetic, with an overwhelming taste of cardboard in the sausage layer. I have no idea what they put in the sausagemeat when they do it commercially, but these homemade scotch eggs are just amazing!


  • 8 eggs
  • 1 lb or 450 g plain sausage meat
  • 2 tbsp chopped mixed herbs (I like chives and thyme)
  • A pinch of ground mace (see picture below if you are not sure what mace looks like).
  • 1 tbsp English mustard
  • Splash of milk
  • 1/2 cup or 50 g flour
  • 1 cup or 100 g panko breadcrumbs, or homemade breadcrumbs
  • Vegetable oil, to cook

1. Put six of the eggs into a pan, cover with cold water and bring to the boil. Turn down the heat and simmer for five minutes, then put straight into a large bowl of iced water for at least 10 minutes.
2. Put the meat, herbs, mace, and mustard into a bowl, season and mix well with your hands.
For full instructions :

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