Everything Newfoundland & Labrador with its Culture, Cuisine and Traditions

Scotch Eggs

Irene Cornect’s Scotch Eggs

Makes 10 servings


  • 1 lb sausage meat
  • 5 hard boiled eggs (whole)
  • 1 large egg (raw)
  • ½ cup breadcrumbs
  • Pinch of salt
  • Pinch of pepper
  • 1 tsp onion powder
  • 1 tablespoon water


Boil eggs until ready and cool with cold water, then remove shells. Dust hard boiled eggs in a little flour while still wet, ensuring an even coating and set aside. Mix onion powder, salt and pepper with sausage meat. Divide into five equal portions. Place on a floured surface. Wrap/mould the sausage meat round the egg (ensure there are no gaps).

Beat egg with water. Coat meat-covered egg with raw egg and breadcrumbs (you may have to press crumbs onto the meat). Deep fry in hot oil (360F/185C) for about  5/6 minutes.  Drain and serve hot or cool as a snack or side dish or bake at 350°F or 180°C for about 40 minutes, turning if necessary.

calabogus – rum, molasses and spruce beer mixed together


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