These chorizo scotch eggs are bursting with bold, smoky flavour and a perfectly jammy egg centre — they’re a serious upgrade on the classic. Ideal for picnics, party platters or a make-ahead lunch, they’re surprisingly easy to pull together and guaranteed to impress.
Nicky’s Recipe Notes
I love a Scotch egg where the the egg is perfectly cooked in the middle, nice and runny and then coated in a juicy meaty layer with a crispy panko coating, so simple yet soo good.
Why you’ll love these spicy Scotch eggs:
- Packed with spicy, smoky flavour
- That runny yolk centre is worth the effort!
- Great for picnics, lunchboxes or casual weekend grazing
- Bonus recipe: smoky wedges for the ultimate homemade pub-style treat
Table of Contents
Food is definitely the thing that Chris and I have most in common. We both work on Kitchen Sanctuary full time, we cook and photograph pretty much every day, and yet we still find time to talk about food during the gaps!
If I come away from a restaurant wanting to cook something from the menu, it’s been a successful meal, and thats where the idea for these spicy Scotch eggs came from, and promised myself I’d go home and experiment until I got that egg technique right!
Pro Tip for Gooey Egg’s
If you want that gooey yolk, don’t skip the ice water bath — it stops the eggs from cooking further once out of the pan.
What to serve with Chorizo Scotch Eggs
These chorizo scotch eggs are a meal in themselves, but if you’re putting together a picnic or serving them as part of a spread, here are some tasty pairings:
🥔 Bonus: Smoky Wedges
Crispy, paprika-spiced wedges are the perfect partner to that rich sausage coating and gooey yolk centre, they’re included below as a bonus recipe.
🥗 Fresh & Crunchy Sides
- A spoonful of creamy coleslaw adds a cool, tangy crunch
- Try homemade pickled red onions to cut through the richness
- Keep it light with a simple green salad
Stay updated with new recipes!
Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
Chorizo Scotch Eggs Recipe
Ingredients
Scotch Eggs:
- 4 large eggs
- 400 g pork sausages with chorizo if you can’t find chorizo flavoured pork sausages, you could add 75g finely chopped chorizo to 325g of pork sausages
- 90 g 2/3 cup plain (all purpose) flour
- 1 egg lightly whisked
- 100 g 2 cups panko breadcrumbs
- ¼ tsp salt
- ¼ tsp ground black pepper
- ¼ tsp smoked paprika
- Vegetable or Sunflower oil for deep frying
Smoky Potato Wedges:
- 3 medium potatoes I use Rooster potatoes
- 2 tbsp vegetable or olive oil
- ½ tsp smoked paprika
- ¼ tsp ground cumin
- ½ tsp salt
- ½ tsp ground black pepper
Salad:
- 1 romaine lettuce roughly shredded
- 3 radishes thinly sliced
- 2 shallots peeled and thinly sliced into rings
- ¼ cucumber chopped into small chunks
- 70 g 2 1/2 ounces manchego cheese, chopped into small chunks
- Salad dressing:
- 3 tbsp olive oil
- 1 ½ tbsp good quality balsamic vinegar
- 1 tsp honey
- pinch of salt and pepper
Instructions
- Preheat the oven to 200C/400F
- Place the eggs in a pan and cover with cold water. Place on the hob and heat on a high heat. Bring to the boil, then turn the heat to low and simmer for exactly 6 minutes.
- Turn off the heat and immediately drain the water off the eggs and place the eggs in a bowl of cold water with ice (this will help when peeling the eggs). Leave for 2-3 minutes, then very carefully roll the eggs on the work surface to crack, and peel off the shell. Put to one side.
- Remove the skins from the sausages and divide the sausage meat into five equal piles. Roll four of the piles into balls (the remaining pile is your ‘spare meat’) and then flatten into discs. Carefully place an egg into the centre of one of the discs and close the sausage meat around the egg. Use a little of the meat from the ‘spare meat’ pile to fill any holes until you have the egg completely covered. Repeat with the remaining 3 eggs, using the ‘spare meat’ where necessary. Place the balls on a plate and refrigerate for 30 minutes.
- Meanwhile, pre-heat your deep fat fryer (or heat the oil in a large pan for frying the eggs -if you’re using a pan, the pan will need to be large and half full of oil).
- Slice the potatoes into wedges (no need to remove the skin) and place on a baking tray. Drizzle with the oil and sprinkle on the smoked paprika, cumin, salt and pepper. Use your hands to toss everything together, then place in the oven for 25-30 minutes, turning once until golden brown.
- Now it’s time to make the coating for the Scotch eggs. Place the flour in a bowl, the whisked egg in another bowl and the panko in a third bowl. Add the salt, pepper and smoked paprika to the panko and stir together.
- Take the sausage balls out of the fridge and roll first in the flour, then the egg and finely in the breadcrumbs.
- When the oil is hot enough (if you place a few panko breadcrumbs in the oil and they sizzle and rise to the top straightaway, it’s hot enough) cook the eggs, two-at-a-time in the deep fryer for 5-7 minutes until golden brown. Remove from the oil and drain on kitchen paper.
- Mix together the salad ingredients and divide between four plates or bowls (save a few chunks of manchego and a few shallot rings for sprinkling on top of the potato wedges). Mix together the salad dressing, and drizzle on top of the salad.
- Once cooked, take the potato wedges out of the oven and divide between the two plates.
- Slice the Scotch eggs in half and place on top of the salad. Sprinkle on the reserved manchego and shallot rings. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yes add some finely chopped fresh chilli to the pork sausage and chorizo sausage mixture.
More Summer Picnic favourites
This chorizo scotch egg recipe post was originally published in August 2017, updated in June 2025 with additional information and for housekeeping reasons.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
I made the scotch eggs only and they were brilliant – so much so I have just made them again using ‘Welsh Dragon’ sausage meat (basically leek and chilli)! Well pleased as in the past not been too good when making scotch eggs; but I’m getting there! 😜
Absolutely lush, what a very pleasant surprise!
Looks amazing. Paired perhaps with those carrots coated with parmesam and lots of fresh salad. Baxk to the shops, I think 😽
Never made scotch eggs before, but had to give them a try seeing these delicious photos. Loved your tip on having spare meat to fill the holes (I needed it!). They were bloomin’ tasty. Well worth the effort.
Pizza followed by chocolate fudge cake