I originally started making Scotch Eggs years ago to use up the dozens of Easter Eggs our daughters would decorate every year. Their striking appearance really adds our annual Easter Tea. Everyone in my family loves them, and they’re puzzled by the construction – curious about how I made them.
Often served whole with a beer, Scotch Eggs are pub food. Slice them in half to reveal the contrast of colors; garnish with parsley, and you have substantial fare for tea.
Source: The Pleasures of Afternoon Tea by Angela Hynes
2 t. flour
salt & pepper
4 hard boiled eggs, shelled
1 t. Worcestershire
1/2 lb bulk pork sausage
1 egg, beaten
1 c. fine dry bread crumbs
vegetable oil for deep frying
Combine flour with salt and pepper in a bowl; dust lightly over the eggs.
Add Worcestershire sauce to sausage and mix well. (If using extra large eggs, I find that I need a little extra sausage.) Divide sausage into 4 equal portions. Pat each portion into a round with your hand. Place 1 hard boiled egg in the center of each round. Mold meat evenly around egg, covering completely; make sure there are no cracks or gaps in the meat.
With a pastry brush, coat the meat with the beaten egg; roll in bread crumbs. In a deep fryer, heat about 4 inches of oil to 350. Carefully add eggs and cook 7 to 8 minutes or until outside is crisp and golden. Drain well and cool before serving.
To serve, cut each egg in half lengthwise and decorate cut side with a sprig of parsley.
Makes 8 halves
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.