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Wild-Game Scotch Eggs

Wild-Game Scotch Eggs


Did you know Scotch eggs were actually invented in England?

These things are a staple every year in our house and are very easy to make.

If you are not into game meat, give it a try with your favourite pork sausage!

Scotch eggs



  • 12 large hard-boiled eggs, shelled
  • 1.5-2 lbs. sausage meat (deer or moose is great)
  • 3 tbsp dried and chopped parsley
  • 2 tbsp dried chopped chives
  • 1.5 tsp fresh cracked pepper
  • 1 tsp salt
  • 3 eggs, beaten
  • 2 cups fine breadcrumbs
    Flour for dusting
  • 2 litres vegetable oil
Scotch eggs finished product
Preparation of Scotch eggs


Heat oil in a heavy pot/deep fryer to 375 degrees

Put flour, beaten eggs, and breadcrumbs with the seasonings into 3 separate wide and shallow bowls.

Lightly dust each hardboiled egg in flour.

Take enough sausage to form into a thin patty a little bit bigger than your palm (bigger if you have small hands).

Place 1 egg on top of sausage and wrap sausage, sealing to completely cover. Make sure there are no openings. Repeat with remaining sausage and eggs.

Being gentle and taking one at a time, dip sausage-covered eggs into flour, shaking off excess, coat in egg wash, and then lightly roll in breadcrumbs and seasonings. Gently push the breadcrumbs with your hands into the sausage to prevent burning.

Place covered eggs into hot oil and ensure that temperature stays between 350-375 degrees, or you will end up ‘boiling’ instead of frying, and they will be soggy! Cook for about 5-6 minutes until a nice golden brown.

Remove with a slotted spoon and place on paper towel to drain.

Great warm or cold!

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