Pork and mustard scotch eggs recipe

  • Makes 4 Scotch eggs
  • 20 mins to prepare and 20 mins to cook, 30 mins to cool
  • 575 calories / serving
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These go brilliantly with piccalilli and Cheddar cheese.

Put the eggs into a pan of boiling water, ensuring they are fully covered. Cook for 6 minutes then blanch in ice-cold water.

Squeeze the sausage meat out of the skins and into a bowl. Mix in the herbs and mustard.

Carefully remove the shell from the eggs. Line up 3 bowls. In one put flour, in another put lightly whisked egg white, and in the third put the golden and fresh breadcrumbs mixed together.

Dust an egg in flour, then take a handful of sausage meat and pat into your hand. Place the egg on top and mould the sausage meat around the egg until covered in an even layer. Shape into a ball.

Coat the ball in flour, dip in egg white then fully coat with breadcrumbs. Repeat with the remaining eggs.

Heat the oil in a small saucepan to medium-hot, or until breadcrumbs dropped in sizzle on contact with the oil. Carefully lower each Scotch egg into the oil and cook for 6 minutes, or until golden brown.It’s best to cook no more than two at a time.

Remove with a slotted spoon and drain on kitchen paper. Leave to cool before serving.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 4 eggs, plus 1 egg white
  • 400g pack Tesco Finest pork sausages
  • 1 tbsp thyme leaves, chopped
  • 1 tbsp chives, snipped
  • 1 tbsp English mustard
  • 2 tbsp plain flour, plus extra for dusting
  • 25g (1oz) golden breadcrumbs
  • 25g (1oz) fresh breadcrumbs
  • 1 litre (1 3/4pt) vegetable oil
  • Energy 2390kj 575kcal 29%
  • Fat 44g 63%
  • Saturates 15g 75%
  • Sugars 2g 2%
  • Salt 2.6g 43%

of the reference intake
Carbohydrate 25.6g Protein 19.8g Fibre 1.2g


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