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
Recipe Information
Step by step guide to making Scotch eggs
- 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.
- 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.
- 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.
- 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.
- 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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