Jammy Scotch Egg encased with Spicy Italian Sausages, then crumbed in panko breadcrumbs, and fried to golden crispy perfection!
Worth making at least once!
When I started this blog, Nara, my sister, suggested I make Scotch Eggs. I looked at her like she was insane. ‘Do you know how complicated and time-consuming they are to make!’ was my uninterested response. ‘Oh, so you’re not up for the challenge then?’ she was clearly ‘egging’ me on.
So here we are, approximately 3 years later, and guess what’s my next recipe? Damn Scotch Eggs. So why did I cave in? For Tomi, my husband’s birthday. Eggs, sausages and fried food are Tomi’s weaknesses! So, I got busy in my kitchen working on a killer recipe for the classic and iconic Scotch Eggs for his special day.
Let me say that after a few test runs, making Scotch Eggs, isn’t as complex or labour-intensive as I first thought. Dare I say it? It’s actually fun. Real messy, but enjoyable! This is coming from someone that loathes the breading process.
Scotch Eggs have two main star ingredients, and you’ve guessed it! Eggs and sausages, so it’s imperative we nail them to get the most delicious-tasting Scotch Eggs. Instead of hard-boiled eggs, I made them semi-soft and ‘jammy’. I also used good quality Italian sausages and mixed in some cayenne pepper for heat and smoked paprika.
To get that crispy golden goodness, I coated the eggs in panko breadcrumbs and fried them. They only need 5 to 6 minutes in the hot oil, so the eggs don’t cook any further.
When Tomi saw these Scotch Eggs waiting for him at his birthday brunch, his eyes lit up. And then yes, the silly happy dance happened! The most rewarding part was watching him slice through the crispy golden crust, revealing the mouthwatering sausage and egg inside.
‘I wish it was my birthday every day,’ He said with a grin.
More yummy sausage recipes to try:
Ingredients for Scotch Egg with Spicy Italian Sausage
Eggs – Traditional Scotch Eggs are usually hard-boiled, but I prefer jammy eggs. Boil the eggs to how you like them, but be mindful that very soft-boiled eggs are more challenging to peel and handle for this recipe.
Italian sausage – The star of this show is the egg and the sausage, two very basic ingredients, so it’s imperative to use good quality sausage or ones you’ve enjoyed eating. They don’t have to be Italian sausages. If the sausages are already flavourful or spicy, then omit the cayenne pepper and smoked paprika.
Panko breadcrumbs are Japanese-style breadcrumbs. They have larger flakes than regular dried breadcrumbs and absorb less oil, leaving food crispy after frying. Supermarkets usually stock Panko in the international section. You could also get them at an Asian grocer.
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Watch how to make Scotch Egg with Spicy Italian Sausage
Written Step-by-step guide with photos
Fill a medium saucepan with enough water to submerge the eggs by approximately 1 inch (2.5cm). Place saucepan over high heat and bring water to a boil, then reduce the heat to medium. Using a strainer or large spoon, carefully lower SIX eggs (save 2 for breading) into the water. The eggs should be in one layer at the bottom of the pan. Cover the pan and boil eggs for 6 1/2 to 7 minutes for jammy yolks or 10 to 12 minutes for hard-boiled eggs.
Transfer the eggs to a bowl with an ice bath and leave for 2 to 3 minutes. Peel the eggs and dry them with paper towels. Set them aside for later.
Remove the sausages from their casing, then place the meat into a bowl. Mix in the cayenne pepper and smoked paprika (if using), then divide the sausage mixture into 6 even-sized balls.
Wearing gloves or with oiled hands, flattened a sausage ball into the palm of your hands and spread it out as much as possible without breaking it. Place an egg in the middle and close your hand. Carefully use your fingers to gather the meat to enclose the exposed part of the egg. Roll and shape the Scotch egg neatly so it resembles an egg.
Pour enough oil into a small to medium heavy-based saucepan to submerge the scotch eggs. Heat the oil over medium-high heat until it reaches 170°C (340°F).
Meanwhile, prepare 3 flat bowls. One for the whisked eggs, one for flour, and one for the panko breadcrumbs.
Working one Scotch Egg at a time, roll it into the flour, then into the egg, then into the breadcrumbs. Shake off any excess ingredients after each step. This is a good time to reshape the Scotch Eggs neatly.
Fry 1 or 2 Scotch Eggs at a time for 5 to 6 minutes until they’re golden brown. Move the Scotch Eggs occasionally with a metal spoon or tongs so they cook and colour evenly. You may also need to adjust the heat so the temperature of the oil is not too hot or cold after each batch.
Remove the eggs and allow any excess oil to drip off them by placing them on a cooling rack with some greaseproof paper underneath.
Leftovers – Allow the Scotch Eggs to cool completely at room temperature, then transfer them into a sealed container and store them in the fridge for up to 3 days.
I’ve used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
I would love your feedback and support if you made this recipe. To do this, please rate this recipe and provide a comment by scrolling down this page or by clicking that green circle on the bottom left. An email address is required (for spam), but it won’t be published. I would also love to see your dish, so don’t forget to tag me on my Instagram account ‘3catsfoodie’
Cheers – Cat T
Scotch Egg with Spicy Italian Sausage
Ingredients
- 8 large eggs (cold from the fridge) (NOTE 1)
- 600 gm Italian sausage (or any good quality sausage) (NOTE 2)
- ½ to 1 tsp ground cayenne pepper (optional)
- 1 tsp ground smoked paprika (optional)
- ½ cup plain (all-purpose) flour
- 1 cup panko breadcrumbs NOTE 3)
- vegetable oil for frying (or canola)
Instructions
- Fill a medium saucepan with enough water to submerge the eggs by approximately 1 inch (2.5cm). Place saucepan over high heat and bring water to a boil, then reduce the heat to medium. Using a strainer or large spoon, carefully lower SIX eggs (save 2 for breading) into the water. The eggs should be in one layer at the bottom of the pan. Cover the pan and boil eggs for 6 1/2 to 7 minutes for jammy yolks or 10 to 12 minutes for hard-boiled eggs.Transfer the eggs to a bowl with an ice bath and leave for 2 to 3 minutes. Peel the eggs and dry them with paper towels. Set them aside for later.
- Remove the sausages from their casing, then place the meat into a bowl. Mix in the cayenne pepper and smoked paprika (if using), then divide the sausage mixture into 6 even-sized balls.
- Wearing gloves or with oiled hands, flattened a sausage ball into the palm of your hands and spread it out as much as possible without breaking it. Place an egg in the middle and close your hand. Carefully use your fingers to gather the meat to enclose the exposed part of the egg. Roll and shape the Scotch egg neatly so it resembles an egg.
- Pour enough oil into a small to medium heavy-based saucepan to submerge the scotch eggs. Heat the oil over medium-high heat until it reaches 170°C (340°F).Meanwhile, prepare 3 flat bowls. One for the whisked eggs, one for flour, and one for the panko breadcrumbs. Working one Scotch Egg at a time, roll it into the flour, then into the egg, then into the breadcrumbs. Shake off any excess ingredients after each step. This is a good time to reshape the Scotch Eggs neatly.
- Fry 1 or 2 Scotch Eggs at a time for 5 to 6 minutes until they’re golden brown. Move the Scotch Eggs occasionally with a metal spoon or tongs so they cook and colour evenly. You may also need to adjust the heat so the temperature of the oil is not too hot or cold after each batch.Remove the eggs and allow any excess oil to drip off them by placing them on a cooling rack with some greaseproof paper underneath.
