Salty Dog Scotch Eggs

This recipe was provided by The Salty Dog, Bangor and was demonstrated at Balmoral Show 2018

Difficulty medium
Preparation Time 20
Cooking Time 10
Servings 8
Scotch Eggs
  • 10 large NI free-range eggs
  • 1lb sausage meat
  • Salt and Pepper
  • White Garlic Powder
  • Cayenne
  • Smoked Paprika
  • Cajun spice
  • 1⁄2 a bunch of fresh chives
  • 1⁄2 a bunch parsley
  • plain flour , for dusting
  • 150 g fresh white breadcrumbs
  • 2 litres vegetable oil

Main Instructions
  1. Bring a large pan of water to the boil and add the 8 eggs. Boil for 6 minutes.
  2. Take the eggs out of the water and transfer to a bowl of iced water.
  3. Once cooled, carefully peel them.
  4. Pick and finely chop the herb leaves, add to the sausage meat along with the seasoning (to check take a pinch of the mix, flatten and fry.)
  5. Give it all a good mix together then divide into 8 balls roughly the size of your eggs.
  6. Have 3 dishes ready - one with a small handful of flour, one with the two eggs lightly beaten and a third with the breadcrumbs.
  7. Start by flouring your hands, then in the palm of one hand, flatten one of the sausage balls into an oval-shape, put the egg in the middle and gently shape the meat evenly around the egg, moulding it with your hands until sealed evenly. Do all the eggs.
  8. Roll the meat wrapped eggs in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Roll in the egg and breadcrumbs again for a crispy coating.
  9. Heat the oil in a deep frying pan or deep fat fryer to about 150oC/300oF.
  10. Carefuly lower the eggs into the pan and cook for 4 minutes, or until golden, turning them every so often. Remove with a slotted spoon and drain on kitchen paper, then put into a 180oC oven for another 4 minutes.
  11. We like to serve ours cut in half with some salad leaves and home-made piccalilli.
Allergy Advice
This recipe may include:
  • Cereals
  • Eggs
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