Homemade Scotch Eggs Recipe

Preheat the oven to 400°F (200°C).

Place the eggs in a saucepan, cover with water, and bring to a boil. Cook for 6-7 minutes. Remove from heat, run under cold water, then peel.

In a bowl, combine the sausage meat, breadcrumbs, dried thyme, dried sage, black pepper, and salt. Mix well.

Divide the sausage mixture into 4 equal portions. Flatten each portion into a round patty, big enough to encase an egg.

Roll each peeled egg in flour, then place it in the center of a sausage patty. Gently shape the patty around the egg, ensuring it is fully covered.

Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Carefully place the sausage-coated eggs into the hot oil and fry until golden brown and cooked through, about 5-6 minutes.

Remove the eggs from the oil and drain on a paper towel.

Transfer the eggs to a baking sheet and bake in the preheated oven for an additional 5 minutes to ensure the sausage is fully cooked.

Serve the homemade scotch eggs hot or at room temperature. They can be enjoyed plain or with your favorite dipping sauce.