4 eggs, plus 1 egg white

400g pack pork sausages

1 tbsp English mustard

2 tbsp plain flour, plus extra for dusting

25g golden breadcrumbs

25g fresh breadcrumbs

1 litre vegetable oil

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  1. Put the eggs into a pan of boiling water, ensuring they are fully covered. Cook for 6 minutes then place in ice-cold water.
  2. Squeeze the sausage meat out of the skins and into a bowl. Mix in the mustard.
  3. Carefully remove the shell from the eggs. Line up 3 bowls. In one put flour, in another put lightly whisked egg white, and in the third put the golden and fresh breadcrumbs mixed together.
  4. Dust an egg in flour, then take a handful of sausage meat and pat into your hand. Place the egg on top and mould the sausage meat around the egg until covered in an even layer. Shape into a ball.
  5. Coat the ball in flour, dip in egg white then fully coat with breadcrumbs. Repeat with the remaining eggs.
  6. Heat the oil in a small saucepan to medium-hot, or until breadcrumbs dropped in sizzle on contact with the oil. Carefully lower each Scotch egg into the oil and cook for 6 minutes, or until golden brown.
  7. Remove with a slotted spoon and drain on kitchen paper. Leave to cool before serving.

Ingredients from the One Stop Range

One Stop Free Range Large Eggs
6 pack

One Stop Self Raising Flour

One Stop 8 Pork Sausages

One Stop Pure Vegetable Oil

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