Baked Chorizo Scotch Eggs

Chorizo. Baked. Scotch. Eggs. I mean…as far as eggs go…these are pretty much the king of the eggs.

My mum is the queen of making homemade scotch eggs, always supplying a freshly baked batch when she has people over, along with her homemade sausage rolls (but that's an entirely different post - watch this space). They never fail to go down a storm, so I thought I'd give them a whirl and throw some chorizo into the equation because, well, chorizo!

Now these are slightly healthier than your average scotch egg as they are baked not fried and do not involve any extra oil. I enjoyed mine with a great big bowl of avocado salad and tzatziki for dipping :)

TIP: The Scotch egg fairy (my mum) advises to pre-make your sausage meat the day before to give it chance to cool in the fridge. I however forgot this step, cooled it in the fridge for 15 minutes, got bored of waiting and carried on making them. They still tasted scrummy, my mum's a wise owl though…so it's up to you really.


What You'll Need //

6 quality sausages!
6 eggs
half a red onion - finely chopped
chorizo (about the length of your thumb)
mugful of breadcrumbs
mugful flour
1 tsp salt
1 tsp pepper
1 tsp dried rosemary


What to do//

Preheat oven to 180 degrees C (fan)

Bring a large saucepan of water to the boil and lower in 5 of your eggs. Boil for 5 minutes, remove and place in a bowl of cold water before peeling and leaving to one side.

Finely chop and lightly fry your red onion for 2-3 minutes. Leave in a mixing bowl to cool.

Push the sausage meat out of each sausage skin and dispose of the skins…nobody wants to look at those! Either by hand or in a food processor, mix the sausage meat with your onion, finely chopped chorizo, salt & pepper and rosemary.

Lightly roll your eggs in some flour. Make 5 flat round discs of sausage meat and wrap securely around each egg.

Now you need 3 stations. First a bowl of flour to dip each scotch egg into. Secondly- beat your final egg in a separate bowl and dip your scotch eggs in. Thirdly, a bowl full of breadcrumbs to roll & cover your eggs in.

Place on a gridded baking tray (I'm not sure of the technical name but one like this) and bake in the oven for 25-30 minutes. I advise using one with a grid as a lot of oil comes out of the sausage meat, so this will avoid your scotch eggs sitting in their own oil, (I made this mistake).

Enjoy your tasty treats! William was chief taster and was very impressed - his face resembled that of a Cheshire cat.

Happy baking!

Betty x

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