Scotch eggs

Scotch eggs are a picnic staple, so why not have a go at making your own at home?

Serves: Makes 6

Preparation time:  30 minutes

Cooking time:  35 minutes

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You will need

  • 7 medium British free range Woodland eggs by Sainsbury's (6 whole and 1 beaten)
  • 375g Sainsbury's Butcher's Choice pork sausagemeat
  • 1 tablespoon fresh flat leaf parsley, chopped
  • 90g breadcrumbs
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Recipe Information

Step by step guide to making Scotch eggs

  1. Carefully put the 6 whole eggs in a pan with enough cold water to just cover them. Bring to a simmer and cook gently for 8 minutes. Drain and cool quickly by running under cold tap water until cool enough to handle. Peel off the shells and set aside.
  2. Preheat the oven to 190ºC, fan 170ºC, gas mark 5. Put the sausagemeat and parsley in a bowl and mix well. Using wet hands, divide into 6 portions, then shape each one into flat patties.
  3. Put a cooked egg in the centre of each patty and carefully use your hands to wrap the sausagemeat around the eggs, making sure they are completely covered and smooth.
  4. Put the beaten egg in a bowl and the breadcrumbs on a plate. Dip the sausage-coated eggs first into the beaten egg, then roll in the breadcrumbs to coat completely.
  5. Place on a baking tray and bake for 25 minutes until golden.

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Nutritional information for Scotch eggs

Nutritional information for Scotch eggs

Nutrition type per serving
Calories 212 kcal
Total Fat 13.8g
Saturated Fat 5.9g
Salt 0.22g
Sugar 1.9g

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