Traditional Scotch Egg

Peter Stott

Peter Stott

24th May 2011
Peter Stott

Traditional Scotch Egg

A really tasty recipe for a traditional scoth egg, you should use the best pork you can find Out Door Bred or Free Range if possible


  • To make 1 kg of the sausage meat
  • 600g Minced Pork - use 50% Shoulder and 50% Belly
  • 100g Diced Onion
  • 35g Fecule de Pomme de Terre
  • 10g Sea Salt
  • 150g Bread Rusk 9 Dried White Breadcrumbs
  • 2 g Freshly Milled Black Pepper
  • 2g Fresh Grated Nutmeg
  • 1 g Ground Mace
  • 2 g Ground Ginger
  • 2 g Ground Coriander
  • 10 g Chopped Fresh Sage
  • 20g Colemans English Mustard Powder
  • Other ingredients
  • 10 Hard Boiled Free Range Hens Eggs
  • Plain Flour
  • Egg Wash
  • Dried Whole Wheat Breadcrumbs
  • 68g Ice Cold Water


1. Trim away any visible gristle from the pork meat, and mince it on a coarse mincer plate - 8mm is best
2. Place the meat into a bowl and add the seasonings , mix together really well
3. Add the onions , bread rusk, sage , mustard and potato flour , mix well
4. Add the bread rusk and the iced water and mix well
5. mince the resulting mixture again through a smaller plate - 5mm is ideal
6. Place the minced sausage meat into a bowl , cover with cling film and chill for 2 hours .
To Assemble the Scotch Eggs
1. Divide the sausage meat in to 10 x 100g portions
2. Take a portio and with damp hands flatten it into a burger shape , now place the egg in the middle and wrapp the meat around the egg .
3. When you have wrapped all 10 eggs in the sausage meat place them in the fridge for an hour to set
4. remove the eggs form the fridge and roll them in the plain flour, then in the egg wash and finally in the breadcrumbs
5. To cook the Scotch Eggs deep fry tehm in Rapeseed Oil at 180oc for about 5 minutes
6. Check the temperature between the meat and the egg is above 85oc.
7. Allow to cool before serving , serve with English Mustard or Picalilli

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