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Photo: Iain Bagwell; Styling: Buffy Hargett Photo by: Photo: Iain Bagwell; Styling: Buffy Hargett

Dirty Rice Scotch Eggs

When deep-frying, choose an oil with a high smoke point, such as canola or peanut oil.

Southern Living APRIL 2013

  • Yield: Makes 6 servings
  • Hands-on: 40 Minutes
  • Total: 1 Hour, 10 Minutes


  • 1 cup finely chopped spicy smoked sausage
  • 1/4 cup finely chopped sweet onion
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped bell pepper
  • 2 1/2 cups cooked jasmine rice
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Cajun seasoning
  • 1/4 teaspoon dry mustard
  • 2 large eggs
  • 1/4 cup fine, dry breadcrumbs
  • 6 hard-cooked eggs
  • Vegetable oil


1. Sauté sausage in a large skillet over medium heat 3 to 4 minutes or until crisp. Add onion and next 2 ingredients; sauté 3 to 4 minutes or until vegetables are tender. Remove from heat, and stir in rice and next 3 ingredients. Cool 30 minutes. Stir in 2 large eggs and breadcrumbs.

2. Gently press rice mixture evenly around hard-cooked eggs to cover, using wet hands.

3. Pour oil to depth of 2 inches into a Dutch oven; heat over medium heat to 360°. Fry eggs, in 3 batches, 3 minutes or until golden brown, turning often. Drain on a wire rack over paper towels.


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Dirty Rice Scotch Eggs Recipe