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Head Chef Warren O'Connor presents

Scotch egg is always a favourite snack of mine, the reason for this is because you can mix different ingredients to create some exciting flavours for example;


  • Red onion chutney

  • Whole grain mustard

  • Chilli & coriander

  • (Vegetarian) mushroom & tarragon scotch egg

  • Smoked haddock & parsley scotch egg


In this recipe I am going to show you how you can make red onion chutney scotch eggs.


Creates 6 Scotch Eggs


  • 300g sausage meat
  • 100g red onion chutney
  • 6 eggs
  • 7 tablespoons panko bread crumbs
  • 50g flour
  • 1 egg, beaten
  • 100 ml milk
  • Salt & pepper
  • Vegetable oil



  • Place eggs into a pot of boiling water, cook for 4 minutes for a runny egg, or longer if you like your eggs hard boiled.
  • Once cooked refresh with cold water. I find peeling eggs easier if you gently crack the bottom of the egg where there is an air pocket.
  • In a large bowl add your sausage meat, red onion chutney, salt and pepper, then with your hands mix till incorporated.
  • Divide the mix into equal amounts then flatten down into Pattie’s (see below)
  • Place your egg in the middle of the Pattie making sure you do not break the egg, mould the sausage meat around the egg, roll in your hand to make a tennis ball shape, place in the fridge for 30mins to firm up.
  • Add flour, egg & milk, panko to separate bowls (panko bread crumbs originate from japan and they are more rustic than your average bread crumb which give you a better crunch).
  • Add your naked scotch egg to the flour roll it around then add to the egg mix again roll it a round, finally roll it in panko, if you feel it needs more covering then repeat.
  • Finally heat up a pan of vegetables oil. Add your scotch egg, cook till gold brown, alternatively if you have an air fryer spray oil over the scotch egg and again cook till gold brown.
  • A nice heaped spoon of piccalilli would complement this dish.

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