Sids Scotch Eggs

  • Ready in: 45 minutes
  • Serves: 4
  • Complexity: very easy
  • kcal: 344
Sids Scotch Eggs


  • 1 lt rice bran oil for frying
  • 4 eggs
  • 1 kg pork sausage
  • 4 cups dried breadcrumbs, seasoned
  • 1 cup flour
  • 4 eggs, beaten


  1. Preheat oven to 175oC. Heat oil in deep-fryer to 190oC.
    Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat and let eggs sit in hot water for 10-12 minutes. Remove from hot water, cool and peel.
    Flatten the sausage, sprinkle with
    SIDS SMOKEY BBQ RUB then make a patty to surround each egg. Very lightly flour the sausage and coat with beaten egg. Roll in bread crumbs to cover evenly.
    Deep fry until golden brown, or pan fry while making sure each side is well cooked. Bake in oven for 10 minutes.

    Cut in half and serve over a bed of lettuce and sliced tomatoes for garnish. If mustard is desired it looks beautiful over this using any SIDS MUSTARDS.

    History: The London department store Fortnum & Mason claims to have invented Scotch eggs in 1738, but they may have been inspired by the Moghul dish 'nargisi kofta' ("Narcissus meatballs"). The earliest printed recipe appears in the 1809 edition of Mrs. Rundell's 'A New System of Domestic Cookery'. Mrs. Rundell-and later 19th-century authors-served them hot, with gravy.