NZ Woman's Weekly

How to make scotch eggs

Scotch eggs are one of those foods that have never gone out of favour since Nana’s day, although I doubt many of us make them any more, preferring instead to buy them from a deli or the supermarket. I urge you to make them yourself because they taste so much better.

Scotch eggs were apparently first invented by Fortnum & Mason, the London department store, in 1738, although many think the dish was inspired by a very similar Indian dish called nargisi kofta, which is boiled eggs wrapped in spiced lamb mince.

Scotch eggs are traditionally served at picnics and are best cold with a crisp salad and a bit of tomato sauce on the side. One book from 1809 recommends serving them hot with gravy.

I encourage you to use the best ingredients possible. Source your sausage meat at the butcher, rather than buying it in a plastic tube from the supermarket, and use the best free-range eggs you can get.

Use lard if you can get it from your butcher – it adds such a great flavour and it’s what Nana would have used.

Scotch eggs

  • 4 free-range eggs, hard-boiled and peeled
  • 2 tbsp fresh parsley, finely chopped
  • 2 tbsp fresh chives, finely chopped
  • 1 tbsp fresh rosemary, finely chopped
  • 500g sausage meat
  • 1 cup breadcrumbs
  • 1 beaten egg
  • Lard or olive oil to fry

1. While the eggs are boiling, mix the herbs with salt and pepper. Be careful about salt if you have bought sausage meat from the supermarket as it will probably be ready salted. Divide the mixture into four.

2. Peel the eggs, then flatten one piece of the meat mixture on a board. Pop an egg in the middle and roll the meat around it to form an even coating, then roll into a ball. If the meat gets a bit too sticky to handle, use a little seasoned fl our. Dip in the beaten egg, then coat well with breadcrumbs. Set aside while you make the remaining three eggs.

3. Heat the lard or oil in a frying pan on a medium heat and fry the Scotch eggs, turning constantly so they are brown all over. Next, lower the heat and cook for 20 to 30 minutes, turning often, to ensure the sausage meat is cooked through.

4. When cooked, drain on kitchen towels and leave to cool. Cut them in half or quarters and serve with salad.

Do you have a Nana recipe you’d like to share with me? I’d love to hear about it. Email me at: wendyl.nissen@nzww.co.nz or write to Nana’s Pantry, NZWW, PO Box 90119, Victoria St West, Auckland 1142

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