Dill Pickle Scotch Egg
These scotch eggs are bursting with dill pickle and sausage flavor! I snuck a bunch of pickles into the sausage and wrapped the whole thing around a perfectly soft cooked egg so there would be a runny yolk, and a great tangy acidity!
The inspiration for this recipe
I hadn’t made a scotch egg in a while and was craving one. I tried to think of some ideas for how to make them unique and fun. Adding pickles came to me right away! I tried to put the sausage first, and then the pickles, but they kept falling off. When I tried to put the pickles inside the sausage, the dill pickle scotch egg came together perfectly!
Assemble the dill pickle scotch gg
Flatten the sausage on some parchment paper, then add the pickles to it. Press them into the sausage. You can use whatever sausage you want for this. A sage sausage is best in my opinion, but I have done it with Italian sausages and many others.
Coat the egg in flour, then wrap the meat around it. This will feel hard at first but you will get the hang of it! You don’t want any pickles to be overlapping, and you don’t want any air in between the sausage and pickles and the egg. Press the meat together and against the egg, but be gentle to not break the yolk. Letting the dill pickle scotch eggs cool in the fridge for half hour helps as well, then after they cool you can press them together a little more.
Bread and fry the eggs
Flour first, then egg, then breadcrumbs. You know the drill.
Fry the dill pickle scotch eggs.
After the dill pickle scotch eggs are fully assembled, fry them for about 5 minutes until the sausage is fully cooked and the breadcrumbs are perfectly browned.
Serving the dill pickle scotch eggs
It’s up to you how you want to serve them. You can cut them all in half as an appetizer, or serve the full ones as a snack. I served mine with some thousand island dressing.
The dill pickles add a much needed acidity to these scotch eggs!
Twists on this recipe
You could serve these with a variety of sauces. You could also cook the eggs a bit more if you don’t want them quite as runny. I also mentioned earlier you could pick any sausage you like!
For more scotch egg madness, check out my chicken parm scotch egg!
Dill Pickle Scotch Eggs
Equipment
Ingredients
- 5 eggs
- 1 pound sausage
- 40 pickle chips
- 1 cup flour
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon chili flakes
- salt and pepper
- 2 eggs
- 1 cup breadcrumbs
- oil for frying I use peanut
Instructions
- Bring a small pot of water to a boil. Add in the eggs and boil for exactly 6 minutes and 30 seconds for a soft yolk like in the photos. If you want it a little firmer, you could boil them longer, but I personally wouldn't do more than 8 minutes and 30 seconds.
- Transfer the eggs directly to an ice bath. I like to crack the eggs slightly before adding them to the ice so they will be easier to peel later. Allow to cool fully, about a half hour.
- Split the sausage into 5 balls. One by one, flatten the sausage into a thin round.
- Add about 8 pickle chips and press them into the sausage.
- Put the flour onto a plate, and season with about half the garlic and onion powders, chili flake, and salt and pepper. Mix to combine.
- Dip an egg into the flour to coat, and shake off the excess.
- Place the egg in the center of the sausage pickle thing. Wrap the sausage around the egg. Some pickles will start to overlap but try and avoid it. Cut off excess sausage as you go. Press the sausage as tight to the egg as you can, releasing any trapped air.
- Repeat with the remaining eggs, putting them in the fridge to cool as you go. This will help you tighten the sausage layer so it is attached to the egg.
- Preheat oil to 350 in a fryer or a heavy bottom pot
- After the eggs have cooled at least half hour, set up the breading station. The same flour from before in one bowl. Crack the two eggs into another bowl and whisk to combine. In a third bowl add the breadcrumbs and season with the remaining garlic and onion powders, and some chili flake, salt, and pepper.
- Press the sausage into the egg again as best as you can, you will notice it is firmer and more air will come out.
- Coat the sausage in flour first, then egg, then breadcrumbs, shaking off excess as you go.
- Fry the eggs for about 5 minutes until golden brown and cooked through.
- Remove from oil and season with salt before serving.
I’ve made something similar and a lot simpler. The way you explained in the recipe was half hearted. Best of luck to you.
After TFIMB posted this comment in their story I decided I’d better go have this half-hearted experience myself.
I was pleasantly surprised to find that not only was it explained very clearly, it was also much simpler than I expected!
10/10 would try