Scotch Egg with Spicy Italian Sausage
Jammy Scotch Egg encased with Spicy Italian Sausages, then crumbed in panko breadcrumbs, and fried to golden crispy perfection!
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.
Notes
(NOTE 1) 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.
(NOTE 2) 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.
(NOTE 3) 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.
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.
Nutrition
Serving: 1 EggCalories: 681kcalCarbohydrates: 17gProtein: 25gFat: 57gSaturated Fat: 16gPolyunsaturated Fat: 16gMonounsaturated Fat: 21gTrans Fat: 0.1gCholesterol: 324mgSodium: 899mgPotassium: 387mgFiber: 1gSugar: 1gVitamin A: 594IUVitamin C: 2mgCalcium: 76mgIron: 3mg