Baked Scotch Eggs – a delicious recipe with sausage, rosemary, mustard, fresh breadcrumb, eggs, breadcrumb. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 375.
2
Combine sausage, rosemary, mustard, and fresh bread crumbs and mix well, then divide into 6 portions.
3
Flatten each postion in the palm of your hand, put a hard boiled egg in the centre, and mold the sausage mixture around the egg to cover it completely, then set aside on wax paper.
4
Combine raw eggs and sherry in a bowl and mix well and put the dry bread crumbs in a separate bowl.
5
Roll each sausage covered egg in dry crumbs, then the beaten egg, then in crumbs again.
6
On an ungreased cookie sheet, bake for about 30 minutes, until nicely browned. Serve hot, warm, or cold.
7
(These can be made ahead and refrigerated but do not freeze well).
203
kcal
Calories
14
g
Fat
2
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 13 ounces bulk sausage, 1/2 teaspoon dried rosemary, 2 teaspoons Dijon mustard, 1/4 cup fine fresh breadcrumb, and more.
Yes, Baked Scotch Eggs falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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