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Scotch Eggs

Contributed by: Chris WebAdmin. of


  • 12 oz (325 g) beef sausage meat
  • 1 pinch grated nutmeg
  • 2 Tbs mixed herbs
  • 1/2 tsp fresh sage, chopped
  • Salt
  • Freshly ground black pepper
  • (or 12 oz. (325 g) bulk pork sausage in place of the 6 ingredients listed above)
  • 4 eggs, hard-boiled
  • 1 egg, beaten
  • matzo meal, (or flour) for coating
  • Oil for deep-frying


Mix the sausage meat with the nutmeg, herbs, sage, salt and pepper, then divide in 4 equal portions.

With damp hands, form the sausage meat around the hard-boiled eggs in an even layer. Dip in beaten egg, then roll in matzo meal (or flour).

Chill for 15 min so it firms up. Deep fry, two at a time, in 325F (160C) oil, 5-6 minutes until golden brown all over.

Drain on absorbent paper. Slice in half width-wise and serve hot with grilled mushrooms and tomatoes.

Serving Size: Serves 4

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