Scotch eggs

From Cookipedia

Scotch eggs are easy to make at home and you can tinker with them to add your favourite flavouring or coating.

16 sausages, 2 packs, make 8 meaty Scotch eggs.

They don't actually need to be coated with anything providing you cook them on a non-stick surface. Panko breadcrumbs work well. For this batch I used a mixture of black & white poppy seeds. sesame seeds are very good too.

After trying many varieties of sausages I have found the nicest tasting were Morrisons own brand sausages. They are also economical [from 97p to £1.65 for 454 grams - March 2018] Another advantage of these is that the sausagemeat is really easy to extract from the sausages because the skins are so loose on the uncooked sausages.

Scotch eggs
Servings:Serves 8
Calories per serving:425
Ready in:1 hour
Prep. time:20 minutes
Cook time:40 minutes
Recipe author:Chef
First published:1st March 2018

Best recipe review

I could not stop eating these.


They were so good, and so much nicer than shop-bought Scotch eggs.

The Judge


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

  • 2 packs of Morrisons own brand sausages [454 g per pack]
  • 8 medium free range eggs - ensure the eggs are at least 4 days old or you will be unable to peel them easily.
  • Optional flavourings and coatings

Mise en place

  • Add the eggs to a pan of warm water and bring to the boil and boil for 5 minutes. Remove the pan from the heat and allow to cool.
  • Peel the hard-boiled eggs using a teaspoon. Doing this under a trickle of water sometimes makes the task a little easier.
  • Preheat your oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]


  1. Squeeze the sausagemeat from 16 raw sausages into a bowl.
  2. If you are going to add any flavourings to the sausage meat, do this now.
  3. Using your hands - latex gloves make this easier - squidge the sausage meat together so it's mixed well. Especially if your using a mixture of sausages.
  4. Weigh out about 110g of sausage meat and make a round pattie - about 13 cm [5 inches] in diameter.
  5. Place a hard-boiled egg in the centre of the pattie and work it into a ball, ensuring there is no seam.
  6. If you are going to coat them, sprinkle your coating onto a large plate and roll the scotch eggs around in the mixture until they are completely covered.
  7. Place the eggs on o non-stick baking tray or a baking tray covered with grease-proof paper.
  8. Bake in the oven for 40 minutes, turning once.
  9. Allow to cool and serve.


Try coating with breadcrumbs, poppy seeds or sesame seeds.

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