Appetizer: United Kingdom – Scotch eggs

Serving Size: 6

Approximate Time

Prep 20 min

Cook 8 min

Total 28 min

Ingredients

6 large pasture-raised eggs
1 lb / 450 g pork sausage meat
1 / 2 cup (60 g) plain flour
2 large eggs, beaten (for coating)
1 cup (100 g) breadcrumbs
Salt to taste
Freshly ground black pepper to taste
Oil for deep frying
Fresh parsley (optional)

Instructions

1. Gently boil the 6 eggs 8–9 minutes until hard-cooked, cool in ice bath and peel.  
2. Divide sausage into 6 portions, flatten each portion, wrap tightly around a peeled egg to seal.  
3. Roll each sausage-wrapped egg in flour, dip in beaten egg, then coat evenly with breadcrumbs.  
4. Deep-fry at 170–180°C (340–355°F) until golden and cooked through, about 6–8 minutes; drain on paper towel, rest a few minutes, slice in half and serve.