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Luxury Scotch eggs with pickled walnuts

Allergens: gluten, eggs, walnuts


  1. Hard-boil 4 of the eggs for approximately 8 minutes, leaving the yolks a little soft, cool immediately in cold running water.
  2. In a large bowl combine the sausage meat, Opies Pickled Walnuts and parsley, season with salt and pepper.
  3. Peel the hard-boiled eggs, then divide the sausage meat mixture in 4 and wrap around the eggs creating a tight seal.
  4. Season the flour and place on a shallow plate. Beat the remaining egg in a separate shallow dish. Place the panko breadcrumbs in another shallow bowl.
  5. Roll each egg first in flour, then egg and finally roll in breadcrumbs, place on a plate in the fridge to chill for about half an hour.
  6. Heat oil to 170°C and deep fry for 10 – 12 minutes until golden brown.