Salty Sow's Scotch Egg

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Salty Sow's Scotch Egg

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These are a common picnic food in the UK. Try the Salty Sow's interpretation... ;)


  • 1 ea  egg
  • 3 oz. boudan sausage
  • Flour, egg wash, bread crumbs as needed
  • 2 oz.  remoulade sauce
  • 3 ea.  Ramps, cleaned with the root end trimmed (if ramps are not available you may use green onions)

Recipe Info

  1. Bring water to a boil in a pot, when boiling add the egg, cook at a simmer for 7 ½ minutes. Remove egg and cool in ice water. Peel egg, place boudan in the palm of your hand and make a large patty. Place egg in center and wrap boudan around the egg. Bread the egg in four, egg wash and bread crumbs.

  2. Fry in 350 degree oil for @ 6 minutes or until a nice golden brown. Season ramps with salt and pepper and char in a hot pan on both sides until tender. To serve place a nest of ramps on plate, cut egg in ½ and serve cut side up with remoulade, top each yolk with a little grey sea salt.

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