Chopper's Scotch Eggs

Great cold weather food for the not so health coscious.


prep 1:00       total 1:45


6 servings



2 lbs. ground pork butt
1 tbsp. kosher salt
2 tbsp. fresh sage, minced
2 tsp. fresh thyme, minced
1 bulb fresh garlic, peeled and minced
1 tsp. ground black pepper
6 hard cooked lg. eggs, peeled
Flour, beaten egg, and panko (or regular bread crumbs) for breading


Mix together sausage ingredients thoroughly, and chill for about 30 mins.

fill a deep pot or wok about half-way with oil (canola, or peanut are best), and heat to ~350 degrees

Divide sausage into 5 ounce portions and mold each portion evenly around an egg. This will make an orb roughly the size of a tennis ball.

Bread each one using the flour, beaten egg, and panko.

Place tow or three at a time into the hot oil and fry until they turn a deep caramel brown. If you are unsure about the doneness you can check the internal temperature with a probe thermometer. When it reads 160 F, you’re there!

Author's Comments

Serving suggestion: Hot mustard, and/or HP sauce, as well as fresh chips.

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