Belcour Honey Mustard Scotch Eggs

A classic Scottish pub snask


  • 6 eggs
  • 6 Jerk sausages or any good quality sausage
  • 2 cups Panko breadcrumbs
  • 3 eggs
  • Flour
  • Oil for frying
  • Belcour Honey Mustard Hot Pepper Sauce


No special equipment required.


  1. Hard boil the eggs.  Soak the eggs in cold water and peel.
  2. Remove the skin from the sausages (if any) and flatten into discs.
  3. Beat the eggs. Lightly season the Panko with salt and pepper in another bowl.
  4. Dust the eggs with seasoned flour, then wrap the sausage around the egg. If the sausage meat is a little dry, moisten with a teaspoon of the beaten egg to hold the sausage together.
  5. Dip the sausage wrapped egg into the bowl with beaten eggs and coat thoroughly. Then roll the egg in the Panko breadcrumbs, until covered completely. Chill for one hour.
  6. Heat oil in a heavy bottomed saucepan until 350 degrees. Fry the eggs until golden. Drain on paper towels.
  7. Cut the eggs in half and serve with a drizzle of Belcour Honey Mustard Pepper Sauce as an hors d’oeuvre.

*The Scotch eggs can be chilled after you fry them and reheated in the oven when ready to serve.

Monday 05/04/2021

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Author: Belcour Preserves

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