Heritage Pork Scotch Egg

Name: Heritage Pork Scotch Egg
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: Makes 4 Scotch eggs
Ingredients: 500g Yorkshire Breakfast Sausage Meat; 6 organic eggs; 50ml organic whole milk; 4 tbsp plain flour; panko breadcrumbs; vegetable oil

By George Ryle

A photo of four scotch eggs on a plate, one of them is cut in half. The plate is laid on a picnic blanket, with dappled sunlight.

My Scotch egg recipe is a stone cold classic. Whoever decided to wrap an egg in sausage meat, crumb it, and deep fry it was a total hero. Cheers to them! A Scotch egg might very well be the perfect lunch item. Whether eating at home or taking it out for some al fresco munching, it is a terrific invention. First, a homemade Scotch egg is fun to make, a joy to eat, and the perfect snack to have in your picnic hamper. The combination of a perfectly boiled egg encased in flavourful sausage meat, with a crispy, golden breadcrumb coating, makes for an irresistible treat. Serve with a dollop of mustard, preferably the English variety, and perhaps some pickled onions for that extra tang. Add in a glass of proper ale, and you’ve got a winning combo. Enjoy with friends or family, and celebrate the genius who brought this culinary delight to life!

Serves: Makes 4 Scotch eggs

Prep time: 45 minutes

Cook time: 15 minutes

Ingredients

500g Yorkshire Breakfast Sausage Meat
6 organic eggs
50ml organic whole milk
4 tbsp plain flour
panko breadcrumbs
vegetable oil

Method

Bring a pan of water to the boil. Add 4 of the eggs and cook for 5½ minutes.
Remove the pan from the heat and run the eggs under cold water for 3-minutes. Once cool, peel the eggs, place them in a container with water, and put them in the fridge for 30-minutes.
Divide the sausage meat into 4 portions and roll each into a ball.
Take one of the balls and hold it in the palm of your hand. Use your other hand to flatten the sausage meat to about 1 cm thickness – wet your fingers with a little tepid water to prevent the sausage meat from sticking. Place an egg in the centre of the sausage meat and fold the meat around the egg. Gently shape the sausage meat with your fingers so that the egg is completely and evenly wrapped.
Place the wrapped egg on a plate and repeat the process for the remaining 3 eggs.
Put the flour in a mixing bowl and season with a pinch of fine sea salt. Crack the remaining 2 eggs into another bowl, add the milk, and whisk together. In a third bowl, add three handfuls of panko breadcrumbs.
Carefully coat the sausage-wrapped eggs in the flour, brushing away any excess.
Dip the floured eggs into the egg and milk mixture, ensuring they are well coated. Lift them out, allowing any excess liquid to drip off, then coat them in the breadcrumbs. Toss them gently to ensure they are fully coated and transfer them to a plate.
Heat your fryer or a large pan with vegetable oil to 175°C. Fry the Scotch eggs for 6-7 minutes.
Remove from the fryer and season well with salt.

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George Ryle

For 15 years, George worked in some of London’s most loved restaurants, including Padella and Primeur, and spent five years as Head Chef at the Garden Museum Café. He earned praise for his simple, thoughtful cooking, with dishes rooted in the classics and always respectful of the ingredients.

In 2021, George realised a long-held ambition with the release of his first cookbook, A Year in the Kitchen. It celebrates the annual cookery cycle, guiding readers through the British seasons, showcasing native produce and encouraging creativity year-round.

In 2022, George left London and returned to his native Yorkshire. His passion for seasonal cooking and respect for quality British ingredients have remained central to his work. Like his food, George is led by the seasons, open to new opportunities and always following his heart.