Scotch Eggs


By Lori Taylor

So… this recipe does not feature a single fruit or vegetable!  But it’s one of our favorite dishes to celebrate St. Patrick’s Day with so we had to share it! It’s seriously the most delicious Scotch Eggs recipe you’ll find, developed by our friend Chef Concetta.

Serve these scotch eggs with Irish Potato Cakes and Corned Beef and Cabbage.

Scotch Eggs

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  • 8 egg hardboiled
  • 1.25 lbs fennel sausage
  • 3 cups bread crumbs dry
  • 4 egg beaten
  • 4 cup canola oil


  • Divide sausage into 8 equal round patties.
  • Flatten patty, place egg inside & enclose hardboiled egg completely with sausage, patting sausage into place.
  • Coat the egg in the breadcrumbs, dip them in the beaten eggs, and coat in the breadcrumbs again. Place in refrigerator to chill.
  • Heat oil in a Dutch oven to 350° F. Fry eggs 2 at a time for 10 minutes, turning occasionally. Transfer to a paper towel lined plate.

scotch eggs


Happy St. Patrick’s Day! Let us know your favorite foods to celebrate within the comments below.


Lori Taylor

Author: Lori Taylor

Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe. Connect with Lori on LinkedIn.

View all posts by Lori Taylor

One response to “Scotch Eggs

  1. What kind of mustard sauce do you use? I ate this at Universal Studios Orlando and it was served with a mustard-horseradish sauce to die for!

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