Scotch Eggs with Country Gravy

I made these the other night, using my homemade pork sausage, and though I was a little trepidatious about actually eating an egg wrapped in sausage, covered in bread crumbs and fried, my sister pointed out it wasn’t that different from a typical, hearty breakfast in a more convenient package, and they were quite good.


Scotch Eggs

  • 1 lb sausage meat
  • 6 hard boiled eggs, with shells removed
  • 1 large raw egg, beaten
  • 1 c breadcrumbs (I used panko)

Wrap each egg in a thin layer of sausage meat; dip in egg and roll in breadcrumbs. Deep-fry or pan-fry until sausage is cooked through. Serve with country gravy.

Country Gravy

  • 1/2 c oil (I used bacon grease)
  • 3/4 c all-purpose flour
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 2 c milk

Heat the oil in a large skillet over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually stir in milk so that no lumps form, and continue cooking and stirring until thickened. If the gravy becomes too thick, you may thin it with a little more milk.

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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