Scotch Eggs

Scotch Eggs




30 min


30 min


Mild pork sausage 1 lb
Eggs 5
Bread crumbs (Progresso's garlic & herb) 0.33 lbbs
Minced garlic (optional) 1 tbsp
Ground nutmeg 1 tsp
Dry ground pepper 2 tsp
Flour For dusting

The day I decided to make sausage rolls, I thought, why not make scotch eggs as well? So, that’s what I did. The things that having a blog will make you do.

Truth is, I’ve never really liked scotch eggs. It’s not that I don’t like the taste, but growing up in Nigeria, the only place I remember scotch eggs being available was Mr Biggs. Now, a trip to Mr Biggs, meant that I’d pleaded and begged and frustrated my mum into agreeing to a quick stop there on the way back from her office in the evenings; which meant that I had a limited amount of money from her to spend. Now, when you also have meat Pies and sausage rolls, and delicious jam-filled donuts as options, scotch eggs don’t really make the cut.

Enough of my mini-rant. Below are my steps. Scotch eggs are typically fried, but as you might know, I don’t like frying. These are baked. Oya, wash your hands and let’s start!

Prep Steps! 🙁

  1. Bring 4 of eggs to boil for about 5 mins. Remove and transfer the eggs to cold water.
  2. Peel the shell off the eggs and place in a clean bowl.
  3. Beat the last egg in a separate bowl.
  4. Add the sausage, garlic, pepper, nutmeg and Cajun seasoning to a food processor and grind together for about 2 minutes.
  5. Note: You can choose to skip this step and use your sausage directly without adding anything to it. If you don’t have a food processor, just use a fork to mash it all together.

    Grinding the sausage!

  6. Pre-heat your oven to 350F.
  7. Scotch egg ingredients!

Scotch eggs!

  1. Divide the sausage into 4 equal parts. Flour your palms and press 1 part of the sausage into a patty shape in 1 palm.
  2. Scotch egg covering!

  3. Place 1 egg in the middle and start to mold the sausage all around the egg.
  4. Scotch egg covering!

  5. Now roll, 1st in the beaten egg, and then the bread crumbs, until the sausage is completely covered.
  6. Note:You might realize that these are thicker than what you might be used to at Mr. Biggs. Except you are trying to skimp out on costs, there is no reason to make the outer layer that thin, Ever!

  7. Repeat all steps above for the remaining eggs.
  8. Bake at 350F for 30-35 minutes.
  9. Scotch eggs fresh from the oven!

  10. Slice each scotch egg in half and serve.
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  1. LOL! @ “there’s no reason to make the outer covering that thin ever!” bahahaha and i have to agree, much as i like to form that i don’t like sweet things, i actually did (do?) love Mr Biggs donuts. Those things were divine ^_^

  2. For me, it was doughnuts, and at just N30 then, I always got 2. -___- Then, they started skimping on the jam/jelly inside. 🙁

  3. Avatar
    Juliet 2 years ago

    Pls Ayo u never mention cajun seasoning in ur ingredients list but u included it when preparing it,how come or is that a mistake?

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