Scotch Eggs with Apple

Scotch Eggs are one of my favourite things to eat whenever I’m back in the UK. Proper, honest & simple tasty food. I’ve never actually made them from scratch before, but I was feeling inspired. I’m looking to create a collection of British classic recipes on the blog in 2020, so this was a logical choice. Then, while making a test batch, inspiration struck again. Apple Scotch Eggs!

The combination of pork and apple is so classic and so beautiful – I decided that I was on to a winner. And luckily I was! The apple did make the sausage meat a little more watery so be careful and add a bit at a time. In the UK there is also a version called Lancashire Eggs – which have black pudding in with the sausage meat. I think that needs to go on my ‘to cook’ list.

Scotch Eggs aren’t actually from Scotland like a lot of people believe. There is debate as to whether they were named after the person who used to cook and sell them, or if it is because of the process of ‘scotching’ (which is dipping eggs in lime powder according to Wikipedia). No one really knows for sure where in Britain they originated or where the name comes from.

What are Scotch Eggs?

Apple Scotch Eggs

Scotch eggs are a classic combination of a soft (or hard) boiled egg wrapped in sausage meat and then bread crumbed and fried. They are very popular across the UK. 

In Britain these typically eaten cold as a picnic food. If you go to most of the supermarkets you’ll find them in the chilled food isle. A lot of pubs sell them too. 

These Apple Scotch Eggs last for about 3 days in the fridge. Get them in there as soon as they are cooled. This is another one of those recipes that does take a bit of work, but if you are a huge scotch egg fan it’s worth it, trust me!

Frying vs Baking for Scotch Eggs

One of the reasons I’ve never been compelled to make this before is because of the necessity to deep fry. I decided I would test doing a couple baked in the oven rather than deep fried. I can tell you that while it does work, the breadcrumbs do not crisp up. To bake place them in the oven at 180C for around 20 minutes. I used a food thermometer to make sure that the sausage layer got up to 65 C.

With one of my baked test batch, I tried briefly frying it in a very small amount of oil (1-2 tsp) after taking out from the oven. This did help a little to crisp it up but it was very hard to get an even colouring. If deep frying is an absolute no no for you then you could definitely do this. I don’t think that there is an alternative to deep frying that will yield as good a result though unfortunately – particularly in the appearance department. 

Another thing to note is that as they are in the oven for a longer period and the heat penetrates more than the frying which is more rapid, the egg will cook more. So a nice softly lightly done yolk will soon turn into a well done one. I’d suggest cooking the eggs for a little less time if you choose this method.

I’d love to hear your thoughts on Scotch Eggs.. Have you tried them before? Have you made them at home? Let me know! 

Apple Scotch Eggs Recipe

Products that work well for this recipe

Apple Scotch Eggs

Recipe by carolineCourse: SnackCuisine: BritishDifficulty: Medium


Prep time


Cooking time





A beautiful upgrade to the British classic snack food – these homemade apple scotch eggs are absolutely beautiful – with tender apple flavoured sausage meat and a soft egg, encased in crispy panko breadcrumbs.


  • 500ml vegetable oil

  • 3 large eggs

  • 125g good quality sausages, meat squeezed out from skins

  • a couple of sprigs of parsley, finely chopped

  • 1 tsp dijon mustard

  • 20g apple

  • 10g plain flour

  • 60g panko breadcrumbs

  • Equipment
  • I highly recommend the use of a kitchen thermometer. Both for checking the temperature of the oil and for the temperature of the eggs when cooking.


  • Add the vegetable oil into a small saucepan over a medium heat. Bring the temperature to 150C / 300F.
  • Place two of the eggs in a bowl of cold water. Bring to the boil and cook for 4 minutes. Plunge immediately after into a bowl of ice water and leave to cool. Set up 3 bowls – one with the flour, one with the breadcrumbs and one with the additional egg, beaten.
  • Mix the sausage with the mustard and parsley. finely slice the apple and then mush using the side of a knife. Slowly add the apple mixture to the sausage, mixing with each addition – make sure the mixture doesn’t go to slushy and can still hold it’s shape.
  • Once the eggs have cooled, peel them. Take half the sausage meat and use your hands to make into a flat circle. Wrap it around one of the eggs, molding it to the egg with your hands until it is evenly covered. pinch the ends together to seal. Repeat with the other egg.
  • Add the sausage covered eggs to the bowl of flour. Roll to cover and then add to the bowl of egg and cover in the beaten egg. Finally add to the breadcrumbs and ensure it’s coated. Repeat the steps with the egg and breadcrumbs for a second time.
  • Place the eggs into the saucepan of oil and cook for 8-10 minutes, turning to make sure they are cooked evenly all the way round. Remove and place on kitchen towel to absorb the remaining oil. I suggest again using a kitchen thermometer to check the temperature of the sausage meat (so don’t push it right to the middle). It should have reached 65C / 150F.
  • Eat while still hot (the best!) or cool, cover and store in the fridge for up to 3 days.

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