Scotch Eggs

  • Prep 30 min
  • Total 30 min
  • Servings 6
Scotch Eggs


lb bulk pork sausage
teaspoon yellow mustard
hard-cooked eggs, peeled
Canola oil for deep-frying


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  • 1
    In small bowl, stir together sausage and mustard. Divide mixture into 6 equal pieces. Flatten each into round 3 to 4 inches in diameter and 1/4 inch thick.
  • 2
    Place 1 egg in center of each sausage round; fold sausage around egg to cover completely.
  • 3
    In 3-quart heavy saucepan or deep-fat fryer, heat 3 inches oil to 350°F. Place sausage-wrapped eggs in hot oil; fry 3 to 5 minutes or until each side is golden brown. Drain on paper towel-lined plate. Serve warm or cold.



Expert Tips

  • Don’t want to fry? Bake the eggs in a 350°F oven for 10 minutes.
  • Make perfect hard-cooked eggs. Place eggs in saucepan; fill with cool water until water is 1 inch above eggs. Heat to boiling. Remove from heat. Cover saucepan; let stand 15 minutes. Drain; cool eggs before peeling.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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