Dill Pickle Scotch Eggs

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3 from 2 votes

A dill pickle layer in between the sausage and egg gives these scotch eggs a unique flavor

Prep Time20

Cook Time15

rest time1

Total Time1 35

Course: Appetizer, Main Course, Snack

Cuisine: American, British

Keyword: fried, stuffed

Servings: scotch eggs

Calories: 550kcal

Equipment

Deep fryer

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.

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