Scotch Eggs


Combine sausage, onion, steak sauce, salt, cayenne and parsley. Blend well. Shape meat around eggs to cover completely. Roll each egg in beaten egg and then in bread crumbs. Bake at 375 degrees for 30 minutes in a shallow pan. Drain and serve hot with spicy mustard, or sliced as an Hors D’oeuvre.

Makes 12 eggs or 48 appetizers.


2 lbs. Purnell’s “Old Folks” Medium Pork Sausage
½ cup minced onion
1 tsp. salt
1 tablespoon of chopped dried parley
1 dz. hard boiled eggs shelled
1 egg slightly beaten
1 ½ tablespoon of bottled steak sauce
1/8 tsp of cayenne pepper
1 cup dry bread crumbs

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