Published: by Absolutely Recipes, in the Meat recipes category.

Scotch Eggs Recipe.

Ingredients:

4 hard-boiled eggs, peeled
1 pound ground pork sausage (or a combination of pork and beef)
1 teaspoon dried thyme
1 teaspoon dried parsley
½ teaspoon ground black pepper
½ teaspoon salt
1 cup all-purpose flour
2 large eggs, beaten
1 ½ cups breadcrumbs (preferably Panko breadcrumbs)
Vegetable oil, for frying

Recipe Instructions:

Prepare the Sausage Mixture:

In a mixing bowl, combine the ground pork sausage with dried thyme, dried parsley, ground black pepper, and salt.
Mix the ingredients together until well combined. This seasoned sausage mixture will be used to encase the eggs.

Assemble the Scotch Eggs:

Divide the sausage mixture into 4 equal portions.
Take one portion of the sausage mixture and flatten it into a thin patty in the palm of your hand.
Place a hard-boiled egg in the center of the sausage patty and gently wrap the sausage around the egg, ensuring it is completely encased. Repeat with the remaining eggs and sausage mixture.

Coat the Scotch Eggs:

Set up a three-step coating station. Place the flour, beaten eggs, and breadcrumbs in separate shallow bowls.
Roll each sausage-coated egg in flour, making sure it is evenly coated. Shake off any excess flour.
Dip the floured egg into the beaten eggs, ensuring it is fully coated.
Roll the egg in the breadcrumbs, pressing gently to ensure the breadcrumbs adhere to the sausage coating. Repeat the process for all the eggs.

Fry the Scotch Eggs:

Heat vegetable oil in a deep fryer or a large, deep pot to 350°F (175°C).
Carefully place the coated Scotch eggs into the hot oil, a few at a time, and fry for about 6-8 minutes or until they turn a deep golden brown.
Once cooked, use a slotted spoon to transfer the Scotch eggs to a paper towel-lined plate to drain any excess oil.

Serve and Enjoy:

Scotch Eggs can be served warm or at room temperature.

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