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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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January 21 2012

Primal Scotch Eggs

By Worker Bee
161 Comments

Although its reputation is improving, British food isn’t exactly known for being haute cuisine. Unpretentious comfort food is more like it. Some might argue that it’s a little bit too unpretentious – would a few more spices and a color scheme that wasn’t brown or beige really be so wrong? However, the lack of pretension is exactly what some find so charming about British food. This might explain why a traditional dish like Scotch Eggs is suddenly enjoying a new burst of popularity. It might also just be that a hardboiled egg wrapped in sausage meat and deep-fried until crispy is pure genius.

Really, what could be better for breakfast or an afternoon snack than a Scotch Egg? Let’s rephrase that…what could be better for breakfast or an afternoon snack than a Primal Scotch Egg? The difference is slight – a Primal Scotch Egg doesn’t roll around in flour and breadcrumbs before being fried. The result is an egg that’s slightly less crunchy on the outside but no less delicious because the ingredients that really matter – a creamy, smooth hardboiled egg and seasoned meat that’s cooked until crisp – are still intact.

If there’s a brand of store-bought sausage you love and trust, this recipe is even easier. If not, make your own sausage meat and season it how you like.
As for the frying, you can go all the way and deep-fry the egg into an extra-crispy golden nugget or instead, just pan-fry in a generous amount of oil. Pan-frying the Scotch Egg is the easier route since it involves less mess, although you might have to finish the egg off in the oven to make sure the sausage is cooked through.

With this recipe the Scotch egg, once just a staple of pubs and the lunchboxes of British schoolchildren, can now be a part of a Primal lifestyle, too.

Servings: 4 Scotch Eggs

Ingredients:

  • 4 eggs
  • 3/4 pound sausage meat
  • Oil for frying

Instructions:

To hard boil the eggs, place in a pot and cover with water. Bring to a boil over high heat. Once the water is boiling rapidly, turn the heat off and cover the pot with a lid for 10 minutes.

Then transfer the eggs to a bowl of ice water to stop the cooking. When cooled, peel the eggs.

Divide the sausage met into 4 equal portions.

Use your hands to form each portion of meat into a flat pancake a few inches wide. Wrap the meat around an egg, gently shaping it so there are no cracks and the egg is completely hidden.

For pan-frying, preheat the oven to 375. Then, pour just enough oil/fat into a deep pan to coat the bottom of the pan. Heat for 2-3 minutes over high heat on the stove until the oil is shimmering.

Cook two eggs at time. Roll the eggs around every few minutes in the oil so all sides of the meat become nicely browned. Cook each egg for about 8 minutes total.

Transfer to the oven and cook for 6-8 minutes more until the sausage is cooked through.

Eat the eggs warm or cold. Serve alone or with pickles, mayonnaise or hot sauce.


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161 thoughts on “Primal Scotch Eggs”

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  1. That’s funny, I just saw bar b q scotch eggs on tv last night.

    You know, store-bought sausage is all full of sugar and grains.

    1. Not always. Here in CO, we have a local brand, Boulder Sausage, that’s sold in all the regular grocery stores (even Target!) and is made of just pork, spices, and a very small amount of sugar(less than 1 gram of carbs).

      1. ^^^^ I was thinking of going & buying some Boulder Sausage as soon as I saw this post 🙂 I can even get that where I live. WIN!

        1. Here in the UK they have premium sausages which are 85%+ meat. Have to agree with Mark about British food tending towards beige though! Things are changing and a new Paleo/Primal website has just emerged Paleoworks which reads very similarly to Marks daily Apple. They’re right on the ball ad do a prodigeous amount of tweeting too.

    2. I buy those 8 packs of the little Farmer John brefkast suasages at the 99 cent store, there’s only like 6 ingredients in them, no wheat or grains, antibiotics etc. very clean high quality product IMO, YMMV.

    3. love the scotch eggs i coat the outside with grated parmasan cheese gives it an even crispier texture

  2. Hi Mark,

    I am a real British lady who tries to eat paleo/primal food. I’m a bit offended by your comments though, British people don’t really eat bland food, we have been crazy about spices for hundreds of years so the reputation is unfounded. They say Queen Victoria loved a good curry!

    1. So true! I’ve had beautiful meals all throughout the UK. It’s not all boiled mutton and mushy peas.

    2. Whaaaaat! Brits have been spice mad since the middle ages and even more so since colonial times and probably the most popular dishes today are curries adapted from colonial times. Outdated misconceptions me thinks. If you look at American food then it’s a bastardisation of other nations food, much the same as British food is so to say British food is bland then we’d have to say that American cuisine doesn’t actually exist, but neither is true. Having said all that scotch eggs are mingin, urghh!!!

      1. lol — excellent response….

        having visited Britain four times, i never had a problem with the food. the stereotype is only as applicable as the one that says American food has to suck.

        1. i don’t like american or most european food – which is probably why i do so well sticking to a primal diet. if i lived in mexico or southeast asia i’d be done for. it’s impossible for me to resist my grandma’s homemade enchiladas and tamales and beans and rice and hot off the griddle tortillas or some big, fat, rubbery rice noodles and bubble tea. having travelled abroad and tasted the difference between american versions of said foods, dude, american food exists.
          as for britain, didn’t the obsession with spices play a significant role in them taking over the world?
          debates aside, i’m just glad to have another way to eat sausage and eggs. 😀

        1. And very fattening. To be fair Mark didn’t actually use the word bland, unless it’s been taken out since the piece was posted.

      2. bland food or not, i’m sure the grog plays a role in thinness. 😀

    3. I agree,
      Check out Jamie plovers take on British food. A lot of his recipes only need a tweak to be primal, and they are far from dull!
      Cheers

    4. Very true but I think he stated that British food has a “reputation” for being bland and colorless. And indeed, that is the reputation it has in most of the world, whether it is earned or not.

    5. It seems like the only negative things he said were about the reputation of British food (which we’ve all know). His own words were “It might also just be that a hardboiled egg wrapped in sausage meat and deep-fried until crispy is pure genius.”

    6. The best explanation I ever heard for bad British food was from Monty Pyton’s John Cleese to David Letterman. When David asked why the food was so bad his response was,”For God’s sake man, we had an Empire to run!”

    7. Curry I believe is Indian. Don’t get your nickers in a wad it wasn’t meant to insult just stating the obvious. Counting other ethnic groups foods that you all have adopted is different.

    1. I totally agree. What a golden, yummy wonder… I’m sitting here with my nose pressed against the monitor…

  3. I concur, the reputation for british food being bland is without basis. The problem was a loss of cooking skills during the war/ration era’s.

    British cuisine is possibly one of the easiest to translate into primal food. As long as you have some talent/flair in the kitchen it can be devine.

    Roast joints of grass-fed meat (our standard quality meat is far superior and less reliant on grains than american meat) smothered with traditional english herbs such as rosemary and sage, with low starch root veg such as swede, celeriac, carrots and parsnips mashed with english mustard and thick cream and butter, with a serving of green veg!

    Admittedly these things can be screwed up without decent cooking skills, but that is only a recent problem!

    Eating out at decent restaurants with british food makes dining out paleo style easy. No refined oils in sight!

    We also have a rich variety of marine life around our shores, Scotland is famous for it’s salmon, scallops and other shellfish. Plenty of omega-3’s.

    You can hardly scoff at our unpretentious food, burgers and hot dogs are your equivalent of our meat pies and scotch eggs.

    When it comes to puddings you are probably right, unsophisticated and homely, plenty of flour and sugar, but only an occasional treat for me.

    1. Every time I go to the UK, I can not WAIT to dive deep into the local cuisine! not all yanks think the food there is bland 😉
      I always have a hard time adjusting back to US food…

    2. Until we started going to pubs and such we had the same thought of English food. Keep in mind if an American goes to visit and doesn’t know where to eat in MY experience the food was bland. THEN we discovered the pubs and local eateries and it all got better! Also the food was better out of London than in, at least for people on a budget.

  4. Wow! So easy and simple yet I’ve never seen/eaten/made these. Def on my cooking to-do list! Thanks!

  5. O my goodness, I love Scotch eggs! I think the first time I really “missed” non-Primal food was going to the pub and realizing I couldn’t order them (not because I insist on being strict 100%, but because I’ve discovered I’m really quite intolerant to wheat). Thanks, Mark!

  6. I make these all the time. The local coop has some amazing sausage (local, pastured/organic pork and roasted green chile), and real free-range eggs. I don’t fry mine though. I just throw them on a cookie sheet and bake till the sausage is cooked through. Much less mess/effort. I know it doesn’t get quite the crispy quality as frying, but I am not a big fan of frying, too much of a mess.

  7. I’ve definitely heard of scotch eggs before but have never given them a shot. I just need some ground sausage from the farmers market!

    1. …or you could just grind up some pork & spices in a blender! my fave blend is sage, rosemary, thyme and oregano. I mean, you’re a smoothie fiend, I’m sure you have an inventory of processors and vitamixes 😉

  8. I’m a Brit here in UK.Scotch eggs are the dog’s b——s, experiment, put chopped chillies, chopped bacon, herbs, rosemary, spices , whatever you fancy in the sausagemeat for loads of variations,gorgeous. British food bland, from the nation that gave us Mcdonalds, Burger King and KFC to name a few, thats a bit rich as we say, apology in order me thinks Mr Sisson !!

    1. Mark didn’t post this, one of the Worker Bee’s did. Just thought I’d point that out.

      1. I wondered – there are a lot of typos and that’s not Marks usual style.

    1. If you think that’s cool, google “gala pie”.

      Hey, does anyone have a paleo alternative for pastry / pie crust??

  9. Wow! Why have I never heard of scotch eggs before?!? I am sooo trying this for lunch tomorrow. Looks amazing!

  10. Melissa’s new cookbook has paleo scotch eggs with ground up pork rinds for the “breading,” which I thought was a wonderful idea…no need to give up the crunch.

  11. Er sorry, but erm, ‘American’ food isn’t any more sophisticated than British food. In fact, it’s pretty crap – ‘yellow cake’ (wtf?) and casseroles made with canned soup and crumbled crisps on top. I think you’re talking out of your arse. Ever heard of the British East India Company?? Take a look at some medieval recipes online – we spiced foods as part of the preservation process hundreds of years ago to help mask any decomposition aromas but mostly it was a sign of status and wealth, just like in the ancient mediterranian civilisations. It’s the same as any other place in the world if – if you eat crap food in crap places it won’t be very good, no. But real British food eg proper cuts of meat (which is traditionally ‘pastured’ or free range and only in the last 60 years factory farmed), usually bone-in, slow cooked with seasonal vegetables is closer to primal than many other cuisines. Contemporary British cuisine is heavily influenced by the classical french style and Indian food is enormously popular, (of course on any high street you can eat all manner of international dishes of varying standards including MacDonalds if you like that kind of sh*t). Our little island has a wealth of culinary history, rich coastal waters and farming / hunting heritage. Scotch eggs are lovely but they’re hardly the pinnacle of British fayre. If you come to the UK you can come to my house for dinner. I’ll make you some humble primal pie. Bring a big spoon love.

  12. i make scotch eggs with canned quail eggs — cute little things — make great appetizers.

  13. Brit TV is wall-to-wall food porn and everybody wants to be a chef, it’s the new rock and roll. I would still avoid the snail porridge. For those unfamiliar with this particular gastro delight check out Heston Blumenthal.

    As for the righteous indignation from my fellow Brits, go easy guys. We deserved it, I remember being served some bloody awful microwave slop in pubs and being charged a fortune for it.

    It will take a bit more than a couple of episodes of Nigella or Jamie O to change that.

    I do see regular appreciation of Hugh Fearnly Whittingstall on MDA which is good.

  14. A little twist on this that makes them even more wonderful. When boiling the eggs, put them in the pan with cold water, and as soon as the water starts to boil, remove from the heat. Then put the lid on and leave for 3 minutes exactly. They still cook BUT it leaves the yolk runny! Trust me it’s amazing.
    More importantly this is how the Queen eats her Scotch eggs (probably).

    1. so trying it this way! but I live at 9k ft so might have to experiment with the timing…

    2. I do like some ‘run’ in my egg yolks no matter how I’m cooking them. I’ll try your 3-minute method.
      I bet Her Majesty does eat her eggs runny, too. Do you think she reads this blog? Will she answer our curiosity?
      Thanks!

  15. So I know everybody is stereotyping English and American food here, but I just wanted to throw out my favorite “American” food. I use that loosely because it’s pretty much seen everywhere in the world. But man oh man, nothing is better to me then Pork spareribs or pork belly or hey even a whole Pig for that matter, cooked over wood low and slow with a great dry rub, coming out of that smoker with a nice black bark and oozing with fat and juices. To make it better, dip in a carolina red sauce….. ok, not real relavant but the thought of american food and sausage (pork) made me think of this!

  16. I’ve got a bit of a chicken egg allergy, but I will use my duck eggs — they’ll make a nice, big Scotch egg. This summer, I’ll definitely try the quail eggs, too, once they are available at the Farmer’s Market. Meanwhile, I think I’ll try my new Chorizo seasoning for the pork sausage — or maybe just Boulder Sausage.

  17. Scotch eggs were my favorite travel snack when backpacking thru England back in the 80’s. Sausage rolls, too, but they’re not too primal.

  18. Hmmm does that mean you have to cook it longer or shorter? I can’t remember my school science

  19. Comments on making these things:
    1. Refrigerated hard boiled eggs keep the sausage from cooking all the way through.
    2. Room temperature sausage is much easier to work with.
    3. Oil your hands like crazy to do the wrapping.
    4. When the sausage cooks, it shrinks. Unless you have a really thick coat of sausage, your egg will show through.
    5. Tastes good to me.

    1. Thank you–I will use your tips. I’m psyched to try these.

  20. I come from way down under and scotch eggs were a regular item on our menu. Can’t say I liked them that much, All these years later will try them again. Won’t say how many years later though

  21. It’s a pity that a primal version of fish and chips seems unlikely.

    1. If we could come up with that I could probably convert my SO 🙂

      1. We’re going to try primal fish & chips tonight… Light dusting of rice flour (since it is what we have on hand, but I’d use potato flour too) and egg to batter. Hubby’s mom does it just like that (with wheat flour of course) so we’ll see how that goes with the rice flour. Never tried it before, but hubby was craving fish and chips.

        Fries are just cubed home fries since they’re easy, but I suppose you could do long cuts if you were so inclined.

        1. as above, try alternate flour to coat, and use sweet potatoes for fries/chips

  22. For a more colorful egg, pickle it in beet juice first (like the ones sold in bars), then make your meat-wrapped egg. When you cut into it, you’ll now see a pink ring around the yolk.

    For a deep-fried look to your baked egg, roll the meat-mounded egg in tapioca flour and bake–this gives a “fried” look much like fried chicken. I do this to my baked chicken parts, and it looks just like I fried.

    If any of your flour-dipped eggs still show white patches of flour after baking, just drizzle some oil over the white parts and bake again for a short time.

    Someone mentioned a primal version of fish and chips: we have them in plantain form. Peel and cut green plantains in half lengthwise, then in half width-wise, drench in scrambled raw egg, then in spiced tapioca flour, and bake at 350 for 20-30 mins. so the insides get soft. Green plantains aren’t really sweet, and taste more like potatoes than they do bananas–the greener, the better. If you have white flour parts still showing after baking, do as I describe above: drizzle oil over the white parts, and bake again for a short time.

    The chips will be more like wedges, but if you cut them into thin strips, and follow the same directions, you should have something closer to “fries.”

    1. Your ideas sound good – I’m going to
      try them.

      At what temp and for how long would you cook the scotch eggs? Like the plantain?

      I put plantain on my grocery list.

      Thanks.

  23. I have ALWAYS wanted to make this, but being PRIMAL, I was wondering how to make it happen. THANK YOU MARK!!

  24. I will be making this in the morning with soft boiled eggs, that way they are a bit gooey when we bit in.

  25. Thank you so much for bringing in some primal adaptations of Celtic food. I was starting to miss my pu grub. I look forward to a lot more :).

  26. Ok this looks soooo good! When I make this I don’t hard boil the eggs the whole way. That way when you fry them and cut them open some of the yolk still runs out and makes this ooey gooeey yummy sauce. Serve it with broccoli so you can soak up all the goodness with the florets!

  27. I tried a ‘primal’ fish and chips the other day using a White fish dipped in a beaten egg and then dipped in almond flour. If you have your oil at the right temperature – hot – it gives you a nice crispy coating. Team up with baked sweet potato ‘fries’ and mushy peas. Boil peas, drain, then put in a knob of butter to melt and some mint. Then blitz.

  28. Grrrrrrr, please don’t diss our great British food! It’s awesome.

  29. Don’t forget you can also do this as a meatloaf.Base it on the Brit,veal,ham and egg pie without the hot water pastry.Line the bottom of your loaf pan with sausage meat,put a line of boiled eggs down the centre then cover with rest of sausage meat and bake.Great cold sliced thick with a salad.

    1. As a meatloaf is brilliant – what a time saver! I have made Scotch Eggs a couple of times in the last month and it has taken me quite a while to wrap each egg individually. Definitely need to have the eggs at room temp.

    2. OMG – excellent idea!!! I can’t tell you I’d want it cold, though. LOL

      I’m thinking I would slice the eggs, too, to flatten out the loaf. Aw, heck now I have to go get the stuff to make it for dinner.

      Thanks! 😀 Great recipe, Mark!

      1. Traditional veal,ham and egg pie is about 4 inches square by 12 inches or longer.Veal isn’t used much now but the ham gives it a different flavour than plain sausage meat so tastes great cold,more like a Brit pork pie.It is a much courser mix too and don’t forget to add some Mace,better for this than Nutmeg.

  30. I just tried a paleo Scotch Eggs recipe the other week and they were really good. got it from the free 30 page sampler of the book Well Fed (http://www.theclothesmakethegirl.com/wellfed/)
    Ingredients:
    2 pounds ground pork
    2 teaspoons salt
    1 teaspoon ground black pepper
    1/2 teaspoon nutmeg
    pinch cinnamon
    pinch cloves
    1 teaspoon dried tarragon leaves
    1/4 cup fresh parsley leaves, minced (about 1 tablespoon)
    1 tablespoon dried chives
    2 cloves garlic, minced (about 2 teaspoons)
    8 large eggs, hard-boiled and peeled

    Directions:
    Preheat the oven to 375 F. Cover a baking sheet with parchment paper.
    Place the ground pork in a large mixing bowl. Add salt, pepper, nutmeg, cinnamon, cloves, tarragon, parsley, chives, and garlic. Knead with your hands until well mixed.
    Divide the pork mixture into 8 equal servings. Roll each piece into a ball, then flatten it in your palm into a pancake shape. Wrap the meat around a hard-boiled egg, rolling it between your palms until the egg is evenly covered. This is much easier than
    it sounds. If the meat sticks to your hands, moisten them with a little water. Place the meat wrapped eggs on the baking sheet.
    Bake for 25 minutes, then increase the temperature to 400 F and bake an additional 5-10 minutes, until the eggs are golden brown and crisp.

  31. Last time I made scotch eggs, I simply baked them in the oven. The fat seeps out of the sausage and mimics the surface effect of frying it, though this was with breaded balls.

  32. I’d suggest dipping them in really hot salsa! Salsa is great on plain-old hard-boiled eggs, and this looks even better!

  33. UGH I really want to go primal but this recipe in particular just doesn’t seem healthy… =/ Maybe it’s because I’ve been brain washed that frying is super bad but this just makes it tough to think otherwise. Anyone out there to kind of explain the health benefits? Gracias.

    1. bake them if frying is off-putting..i am not a huge fan of frying because the mess/smell in the house, and its often quicker to pop a batch of things in the oven than to stand and fry them. read some of the Archives for info on fat and cooking methods, as well as QUALITY of the foods (pastured eggs and animals…) and no use of “pufa” oils.

  34. Made these this morning….and I’m pretty sure my husband actually loves me more now. He wants these for pack food next hunting season. Aaaaamazing!

    1. ROFL – that is exactly what I was thinking my husband would say!

  35. I just made some of these last week with homemade sausage and I baked mine instead of frying. They were yummy hot from the oven and just as good the next day cold.

  36. To get that crunch back, roll them in powdered pork crackling before frying.

  37. Check this site out (www.modernpaleowarfare.com) – they have a great Scotch egg recipe in the entries for last year, and meatloaf is awesome! Hard-boiled eggs in the middle, surrounded by mince, and then wrapped in smoked streaky bacon.

    Just watch for the humour that is there – a bit offensive, a bit fruity on the language, but funny.

  38. There are so many good British dishes. Fair enough, you might need to modify them to cut out the starch, but how is that different to any other country?

    I forgive you Mark, because I like your site so much, but this stereotyping is a bit unfair.

    What’s American food, if British food is so bad? You lot are worse than us!

    1. What I mean to say is that’s a bit rich coming from the country that brought us Coca Cola, McDonald’s, KFC, chocolate that is mostly sugar…

  39. I spend three grand years living in the UK and found some of the most amazing cuisine in the small pubs and mom-and-pop eateries. After reading this I’m getting my old Norfolk cookbooks down and doing a little Primal conversion homework!

  40. Scottish Eggs and Haggis–with a single malt.Perfect for a Burns Night Dinner (January 25).

  41. How long and what temp should they be deep fried? I am using palm oil in a home deep fryer

  42. These were yummy! And VERY filling. I’ve never had Scotch Eggs before, so this was a nice treat.

  43. I don’t fry mine, but just stick them on a baking sheet and bake for a half hour.

    I do 6 hard boiled eggs surrounded by a pound of sausage.

  44. Make these all the time, but I do it way differently.

    First off, why fry when you can bake? 400 for 25 mins does the trick. Turn on the broiler for a few minutes to crisp up the bacon if you prefer. What? Oh your recipe didn’t call for bacon? Baby, wrap a slice around those bad boys! Also, a little sprinkle of basil twixt the egg and sausage is nice. Serve with brown mustard or horseradish! Heaven!

  45. I rolled mine in whipped egg, then in blanched almond flour. I baked them at 400 degrees for 35 minutes. They were crunchy on the outside and perfect all mthe way through.

  46. I am a Scot living in America and our food is so much better than the rubbish you eat over here it is not as processed to death either. The US invaded the UK with fast food joints and the rest of the world for that matter, let’s get everyone obese. Anyway, I grew up on grok food and it was great, until I came here years ago I never knew what processed food was. I have had Scotch eggs, the Real MCCoy and making them over here they just don’t taste as good as US sausage, even homemade is just not that good. Even the bacon is not very tasty and everyone goes on and on about it here, it is what we call streaky bacon, the cheapest cuts, our bacon is absolutely delicious, yummm, just thinking about it makes my mouth water. So if in Scotland try the beef we have the best meat in the world where do you think Aberdeen Angus comes from.

  47. I am totally amazed at the reaction to our humble Scotch egg! I prefer a proper homemade burger with creative side salad personally. One of the difficulties with British food is that there are those who stick to a ‘meat and 2 veg’ philosophy which tends to produce a homogenous boring meal usually with gravy, hence the beige. My partner is like this and while I am colourful and Paleo in my diet, she is beige and boring – it’s a cross I have to bear!

  48. This would make a nice compact breakfast to go. I am going to try it in the next couple of weeks

  49. Traditionally, the eggs are served with mustard…and let me tell you there’s good reason behind it!

  50. I was planning on making a sarcastic comment about international stereotypes about the food of my native land, but then I recalled the colour of the food I ate for supper yesterday. It was invariably mostly beige…

  51. I am so trying these eggs for my Sunday’s breakfast. I’ve never even seen a recipe like this one. I’ve been looking for a cookbook for a while now, and after looking for a few month’s I’ve decided to get the primal cookbook. All the recipes that are posted here are always so delicious.

  52. I made these with Italian sausage. Browned them on the outside in olive oil, then placed them in the oven baked them a bit longer. Literally amazeballs!

  53. I’d like to comment that I’ve made these for years with my family (my mother is from the UK) and they are great.

    For an added bonus.. add up some really really small chopped onion, garlic, carrot and various other spices (especially if you get the unflavored sausage).

    and they fry up excellent in Olive Oil while topped with crushed almonds for that nutty finish!

  54. Thank you to everyone who mentioned using egg and almond flour in the coating part of the recipe. Am I the only one who tried to pull off this recipe as written, only to wind up gnashing my teeth as the sausage slipped and crumbled off the hard-boiled egg? Grr! Arrgh!

  55. These sound great. I think I’m going to try them on my smoker though. From reading a lot of the other posts, It appears that most of the folks have mis-read the original posting. Awfully defensive out there for taking it out of context I thinks! Are there any primal receipts to help thicken the skin!! LOL

  56. I make these all the time…my local meat joint has some great homemade sausage. These are fabulous, and make a great easy breakfast for my daughter before school!

  57. Try the Jimmy Deans ‘All Natural’ sausage. Has no MSG whereas all the other sausage(s) did, even the other Jimmy Deans varieties.

    I handle the sausage with water moistened carving board and hands. your hands will naturally get greasy in the handling and it is much easier to get off the carving board surface.

    I’d have to disagree on the ‘greener the better plantains are best’. They sweeten up and get creamier the darker the peels turn, but take care to not over ripen (peels dried).

    Thanks for the tapioca flour and rice flour tips. The best tip was the chicharones – fried pig skins for that crispy effect.

    I wonder if duck fat would be better than beef fat. I’ve made my own sausage using beef fat and the taste was flat and dry. Adding pork fat made a difference. .

  58. I just make my own and I know for sure what goes into it! Great recipes.. love them.. great for breakfast 🙂

  59. I have been looking at your website, and every time I look at it, I become more and more excited, for once a “diet” that I can probably stick to, that has answers to my questions, and I can eat sausages and Scotch eggs on 😀 My fave, I have tried these scotch eggs, and OMG they are sooo delicious, I think I am seriously addicted to them!! My son who doesn’t really like egg, also likes to have one in his packed lunch for school! Thank you for giving me hope!

  60. This recipe is lame and extremely difficult. I have cooked many things but this was an epic fail. First peeled eggs are slippery and the pork does not stick well to them so I added some almond meal to the pork. While I could barely get the meat to stick to the peeled eggs, once in the pan much of the meat came off during cooking. Then my smoke alarm went off. Eventually I gave up and threw away $10 worth of good quality ingredients. Unless you have some magic to get the meat to stick to the eggs, I’d pass.

  61. The pictures show a nice soft-boiled yolk. I’m afraid boiling for 10 minutes then frying would result in a greenish powdery overcooked yolk.

  62. I tried these this morning – and while they were not as neat as the photo, they were quite yummy and nice for a Saturday morning breakfast!

  63. Slap on the wrist for you Mark. How to write a blog article and alienate potential users. As a Brit I feel offended by your remarks about bland British food. That’s a bit rich coming from the Country that sent us such excellent cuisine – McDonalds KFC and Burger King…should I go on. Hopefully you’ve taken on board these comments and you may re think your views on British food. I have to agree with some of your users Jamie Oliver, Gordon Ramsay, Hugh Fearnley Whittingstall, are fabulous examples of Great British chefs.

  64. I love the idea of these and the convenience of an “eat and go” breakfast for mornings when I have to hurry. Are they good cold? I don’t own a microwave and wonder if they have to be heated to be delicious.

  65. Scotch Eggs? Love ’em! I deep fry mine in a Fry GranPappy with fatworks pure grass-fed beef tallow.