Scotch Eggs


  • 1 lb. bulk Jimmy Dean Hot Sausage
  • ¼ tsp. dry basil
  • 1 tbls chopped onion
  • 6 hard boiled eggs, shelled
  • ½ cup flour
  • 2 beaten eggs
  • ½ cup crushed saltines
  • ½ cup panko crumbs
  • Vegetable oil


  1. Put 6 eggs in pan of water covered with water. Bring water to a boil. Turn off eggs. Let eggs rest in the hot for 12 minutes. Remove eggs from water and cool 10 minutes before peeling.
  2. Combine sausage, basil and onion and mix well. Divide into 6 portions.
  3. Flatten each sausage patty. Mold the sausage around the egg to completely wrap the egg.
  4. Roll the sausage eggs in flour. Shake off excess.
  5. Dip in beaten eggs.
  6. Mix panko and saltines. Roll eggs in crumbs. Tip: Refrigerate eggs while the oil heats.
  7. Heat  3 inches of vegetable oil in saucepan until medium high.
    Tip: Drop a crumb in oil to be sure the oil is hot enough to fry quickly.
  8. Carefully lower 2  or 3 eggs into heated oil.
  9. Fry until eggs are browned and the sausage is cooked about 4 minutes.
  10. Remove eggs from oil and fry the remainder of the eggs.
  11. Cool 2 minutes and cut each egg into 6 wedges.