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Scotch Egg Sauce

Scotch Egg Sauce


  • 1 pound bulk pork sausage
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon grated onion
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 4 hard-cooked eggs, shelled
  • 1/2 cup fine, dry breadcrumbs


  1. Combine sausage, parsley, onion, cinnamon and nutmeg; mix well.
  2. Divide sausage mixture into 4 portions; shape into patties.
  3. Place one egg atop each patty, shaping the sausage mixture around egg till completely covered.
  4. Roll each sausage-covered egg in breadcrumbs.
  5. Bake in a preheated 350 degree F. oven for 15-20 minutes until golden brown.
Scotch Egg Sauce
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