There are a number of different variations in cookbooks and on the Internet for this recipe. The following is a fairly “classic” version. I have added the Panko as it gives a very good crunch.
What to serve with the Scotch Egg is something of a controversy. One author suggested, “A truly great scotch egg is a multi-layered, self-contained sensory experience. It requires no further elaboration”.[i] However, salad, fruit, or potatoes (fried or mashed), have been suggested as sides for these eggs; it is really up to the home cook. Obviously, this dish can be altered, for example using a bit of hot pepper flakes (1/4 to ½ tsp) in the pork for those who like hot spice is one option, which I have done with this recipe below.
- 1 lb pork sausage
- 2 tsp Worchestershire sauce
- 1 TBS King Arthur All-Purpose flour
- ¼ tsp Kosher Salt
- ½ tsp freshly ground black pepper
- ¼ tsp red pepper flakes
- 4 hard boiled eggs, peeled
- ¼ cup All-purpose flour
- 1 egg well beaten
- ⅔ cup Panko Crumbs
- Canola oil
- Mix well the pork, Worchestershire, salt, pepper, red pepper flakes and flour using clean hands.
- Divide this mixture into 4 equal parts.
Assembly and Cooking
- Place the flour, beaten egg and Panko into three seperate dishes.
- Form the sausage around each of the 4 eggs. This takes patience so take your time.
- Roll the sausage egg balls into the flour then into the beaten egg and finally into the Panko. Set on a wire rack.
- Heat the oil to 350-375 degrees F and follow the recommendations on deep frying on this website.
- Lower the egg/sausage balls into the hot oil.
- Fry until deep golden brown, frying for approximately 5 minutes.
- Place on a wire rack, let drain and cool for a few minutes, then plate and serve.