Ingredients
Scale
- 6 large eggs, hard-boiled and peeled
- 1 lb (450 g) ground pork sausage
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs or panko
- Oil for frying
Instructions
- Wrap each peeled egg with a portion of sausage, sealing edges to form a smooth ball.
- Chill 15-20 minutes to firm the shapes for coating.
- Roll in flour, dip in beaten eggs, then coat with breadcrumbs.
- Heat oil to 350°F (175°C) and fry 4-5 minutes until golden and cooked through.
- Drain on paper towels and serve warm with mustard or dip.
Notes
- Gluten-free option: use gluten-free flour and breadcrumbs.
- For leaner versions, substitute turkey sausage.
- Air-fryer: cook at 380°F (193°C) for 12-14 minutes, turning once.
- Prep Time: 15 mins
- Cook Time: 8-10 mins
- Method: Deep-fry
- Cuisine: British-inspired
- Diet: High-Protein
Nutrition
- Serving Size: 1 Scotch egg
- Calories: 260 Kcal
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 180 mg
