Scotch Eggs with Worcestershire sauce


Scotch Eggs are regularly consumed across the Channel. This is a British meal, consisting of a hard-boiled egg coated in sausage meat, breaded and fried. They can be enjoyed hot or cold, especially during a brunch or a picnic with family or friends.


- 2 teaspoon of Lea & Perrins Worcestershire Sauce

- 500 g of sausage meat

- 4 hard-boiled eggs, peeled

- 1 tablespoon of flour

- 1 pinch of salt

- 1 pinch of black pepper

- 1 beaten egg

- 100 g breadcrumbs

- Oil for frying


1/ In a bowl, combine the sausage meat and Worcestershire sauce. Add the flour, salt and pepper. To mix everything.

2/ Divide the dough obtained into four equal parts. Cover each hard-boiled egg with the batter, rolling them between your hands.

3/ Place the beaten egg and breadcrumbs in separate dishes.

4/ Dip the 4 balls in the beaten egg then roll them in the breadcrumbs.

5/ Heat the oil in a large saucepan or deep fryer. Place the "Scotch Eggs" in the oil and fry for about 5 min until golden brown.

6/ Cut the "Scotch Eggs" in 2 for presentation.

Article written by Manon C.

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