Baked Scotch eggs

Ingredients

Serves: 6

400g (14 oz) sausage meat
6 hard boiled eggs
7 tablespoons fine dried breadcrumbs
1 egg, beaten

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Preparation method

Prep: 15 mins | Cook: 25 mins

Tip:

To prevent the eggs from rolling around on the baking tray, stick cocktail sticks through the eggs at an angle pointing downwards.

Reviews & comments

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Easy

This is a very nice recipe and I love that you bake them instead of frying. Thanks!

Posted: 03 Mar 2012

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0 user(s) found this review helpful

Easy

Love these, my mum has made these forever-nice to have a recipe I can follow now! Lovely with chips and veg, or salad.. Love the idea of mixing things into the crumbs too! Yummy

Posted: 03 Feb 2012

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Easy

Easy to do, but instead of beaten egg, I used a knorr stock cubemade into a paste with olive oil before rollinf in breadcrums. This makes a fabulous savoury crunchy coating!

Posted: 31 Jan 2012

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4 user(s) found this review helpful

Easy

I prepared this recipe using egg mayonnaise (chopped egg, mayo, dijon, cayenne pepper, salt) as I've always disliked the whole egg scotch eggs; hard boiled egg is boring. Unfortunately this resulted in them splitting open in the oven. Any ideas on how I can prevent this from happening?

Posted: 26 Dec 2011

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9 user(s) found this review helpful

Easy

Great recipe easy to do although I might use clingfilm to help wrap the sausage meat round the egg. Really tasty good results

Posted: 21 Nov 2011

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5 user(s) found this review helpful

Moderately easy

Really tasty, much better than shop bought ones. Will add some herbs or chilli to the sausagemeat next time for a bit of a kick. Hubby loved it (and he doesnt like scotch eggs!)

Posted: 11 Jul 2011

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2 user(s) found this review helpful

Just made this and they turned out lovely. I added a lot of coarse ground black pepper and a couple tablespoons of Worcester sauce. Think next time I'll add a splash of Tabasco sauce just to give it an extra kick. The sausagemeat I used was Richmond sausages. It's very smooth, so if you like a coarser sausagemeat, probably best to use Cumbrian or butchers own. Cheers for the recipe!

Posted: 08 Jun 2011

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5 users found this comment helpful

Used different ingredients. Add a splash of Worcester Sauce for a wee extra kick.

Posted: 08 Jun 2011

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1 users found this comment helpful

Iv made these 3 times now, I dont think I will ever fry again

Posted: 17 May 2011

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4 users found this comment helpful

Easy

This was an easy recipe to follow and the results were lovely. I have made these twice and both times they were a huge sucess with all of the family, thanks for sharing

Posted: 10 May 2011

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3 user(s) found this review helpful

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