Scotch Eggs

  • Recipe courtesy of Sean and Paula McNamara, McNamara's Irish Pub and Restaurant.
  • Show: Eden Eats
  • Episode: Nashville
Total Time:
40 min
30 min
Inactive Prep:
10 min
6 servings


  • Vegetable oil, for frying
  • 1 pound breakfast sausage
  • 3/4 cup fine breadcrumbs
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 6 hard-boiled eggs, chilled and peeled


Pour 2 inches of oil into a wide heavy pot and heat over medium heat until a deep-fry thermometer registers 350 degrees F.

While the oil is heating, divide the sausage into 6 portions. Put the breadcrumbs, flour and beaten eggs in separate shallow bowls. Roll each hard-boiled egg in the flour and press 1 portion of the sausage around each egg. Dip the sausage-wrapped eggs into the beaten eggs and roll in the breadcrumbs.

When the oil is hot, fry the eggs in batches until the sausage is cooked and the eggs are golden, 4 to 5 minutes. Transfer the eggs to a paper towel-lined plate and serve warm.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.