Scotch Eggs

Very Good! Ted loves these! Perhaps undercook the eggs a bit so they are not too done after baking.

Yield: 1 serving
Community Recipe from


  • 1 pound(s) bulk pork sausage hot or blend
  • 6 hard cooked eggs
  • 1 cup(s) fine dry bread crumbs home-made/purchased, plain or seasoned
  • 1 egg
  • 1 tablespoon(s) water
  • 1 teaspoon(s) prepared mustard
  • Sauce
  • 2 tablespoon(s) butter
  • 2 tablespoon(s) flour
  • to taste salt & pepper
  • 1 teaspoon(s) chopped parsley
  • 1-1 1/4 cup(s) half-and-half
  • 1 tablespoon(s) dijon mustard


  1. On a sheet of waxed paper, divide sausage into 6 equal portions; wrap 1 portion around each egg. Roll each wrapped egg in bread crumbs. Beat egg with mustard and water; dip sausage-wrapped eggs in beaten egg mixture. Roll in bread crumbs again; place on a rack in a shallow baking dish. Bake at 400 degrees for about 35 minutes or until browned, turning once during baking. Cut into halves lengthwise; serve hot with Dijon sauce or sauce of your choice.
  2. Serves 6.
  3. Dijon Sauce: In a small saucepan over medium-low heat, melt butter. Whisk in flour; cook for about 1 minute, whisking constantly, until smooth and bubbling. Add seasonings, then add 1 cup of half-and-half a little at a time. Continue whisking until thickened; add more half-and-half until desired consistency is reached. Whisk in mustard; serve over Scotch eggs, vegetables, or fried fish.
  4. Makes 1 to 1 1/2 cups.

August 2011

This recipe is a personal recipe added by MissNOLA and has not been tested or endorsed by MyRecipes.

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