Jul 13 2026
Restaurants›Buskers Pub And Restaurant›Scotch Eggs – A Buskers Favourite! Recipe

Scotch Eggs – A Buskers Favourite! Recipe

Inspired by Buskers Pub And Restaurant
Time40m
Serves4

Wrapped in Irish sausage and breadcrumbs served with Ballymaloe Irish county relish

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Ingredients

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Eggs

Sausage Mixture

Coating

Serve

Method

Preparation

  1. 1

    Boil the Eggs

    In a saucepan, place the eggs and cover with water. Bring to a boil over medium heat, then reduce to a simmer for 6-7 minutes. Once done, transfer to ice water to stop the cooking process. Peel the eggs once cooled.

  2. 2

    Prepare the Sausage Mixture

    In a bowl, combine the Irish sausage meat, chopped parsley, Dijon mustard, salt, and black pepper. Mix well until all ingredients are fully incorporated.

Assembly

  1. 3

    Wrap the Eggs

    Take a portion of the sausage mixture and flatten it in your palm. Place a peeled egg in the center, then carefully wrap the sausage around the egg, ensuring it's fully covered. Repeat for all eggs.

  2. 4

    Coat the Eggs

    Set up a breading station with three bowls: one with flour, another with beaten eggs, and the last with breadcrumbs. Dredge each sausage-wrapped egg in flour, then dip in the beaten eggs, and finally coat with breadcrumbs.

Cooking

  1. 5

    Fry the Scotch Eggs

    In a deep frying pan, heat oil to 180°C (350°F). Carefully lower the breaded eggs into the hot oil and fry for about 6-8 minutes or until golden brown and cooked through. Remove and drain on paper towels.

  2. 6

    Serve

    Slice the Scotch eggs in half and serve warm with Ballymaloe Irish county relish on the side.

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