Classic Scotch Eggs

This is very different, but intriguing to say the least. Can be served with a Chutney. It can be made with a hot sausage meat but is definitely better with a mild sausage.


  • 6 small eggs
  • 1  1/4 lb. mild Italian sausage meat
  • 1 cup Panko crumbs
  • 2-3 cups Crisco oil

Boil the eggs in a pot of water for about 4 minutes. Transfer to a bowl with ice water and cool for 5 minutes. Peel and pat very dry with paper towels.

Divide sausage meat into 6 portions.  Flatten each portion into 5 inch circles. Place an egg in the center of each circle and wrap the meat around the egg to completely cover.

Pour the Panko crumbs into a shallow bowl and coat each sausage covered egg completely.

Pour the oil into a large pot until it reaches 1/2 inch up the sides. Heat over medium heat.  Add 2 eggs and cook, turning often until the panko turns a golden brown (2 minutes). Transfer to a paper towel lined platter. Repeat with remaining eggs. The oil should be 325 degrees for the eggs.

This can be served warm or cold (I prefer the warm).


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