Chorizo and Fennel Scotch Eggs

Recipe for Chorizo Scotch Eggs

Scotch eggs have long been a favourite of mine; eaten eagerly with portions of chips in my youth. But as old age draws ever nearer, my desire for cheap and insipid scotch eggs has fallen by the wayside, replaced by a penchant for the delicious. Homemade Chorizo and Fennel Scotch Eggs? They’ll do nicely.

An egg, soft boiled and wrapped in a perfectly even coating of delicious pork meat and crisp breadcrumbs. Witchcraft. Scotch eggs had, before this weekend, daunted me. The reality? Ease, if not speed.

Chorizo Scotch Egg Recipe

They are the kind of snack or lunch that you assume is tricky; an unnecessary difficulty. Assumptions are unwise. Have a crack at your very own chorizo and fennel scotch eggs and you’ll realise just how easy they are too.

When it comes to actually cooking your scotch eggs, the idea is to cook the meat just right, while leaving the soft, golden yolk untouched. Doing so makes for pure satisfaction, as you slice through the deep fried egg. And it couldn’t be further from the rattly cores of shop bought scotch eggs, almost emaciated in their appearance.

Oh, and while we’re on the topic of satisfaction. The addition of fennel is perhaps the best thing about these fancy eggs. It is a spice that has always teamed up effectively with pork and things are no different where this recipe is concerned. Look for the little bursts of aniseed flavour; you’ll enjoy them immensely.

My serving suggestion for homemade scotch eggs? Salads. Many delicious salads. Try spiced red cabbage slaw, something heavier like green beans and butternut squash salad, and a leafy radish, watercress and potato salad…

Chorizo and Fennel Scotch Eggs

Makes 4


  • 6 eggs
  • 300g sausage meat
  • 100g chorizo
  • 1 tsp fennel seeds
  • ½ tsp paprika
  • a pinch of salt
  • a twist of pepper
  • a handful of parsley, finely chopped
  • a dash of milk
  • 3 tbsp flour
  • 100g Panko breadcrumbs
  • 1 litre vegetable oil (this can be reused)


  1. Take 4 of your eggs and bring them to the boil. Cook for 5 minutes before plunging into iced water.
  2. Remove any skin from your chorizo and break it up with your fingers into a large mixing bowl. Add the sausage meat, fennel, paprika, salt, pepper and parsley. Mix thoroughly.
  3. Divide your meat mixture into quarters. Beat together the remaining eggs with a dash of milk in a bowl. Tip the flour into another and the breadcrumbs into a third.
  4. Between two sheets of floured cling film, roll out the meat a quarter at a time until large enough to engulf an egg.
  5. Before rolling out the next piece of meat, peel an egg, coat it in flour and place in the centre of the meat and cover neatly, pressing the meat around the egg firmly.
  6. Roll the meat covered egg in flour, then in the beaten egg, then in the breadcrumbs, followed by a second coating of egg and a final layer of breadcrumbs.
  7. Heat the oil in a large saucepan or wok until 170C (or until a breadcrumb fizzles when placed in).
  8. Fry the eggs 2 at a time for 7 minutes each, until golden brown. If they are browning too fast, remove from the heat, turn down and replace.
  9. Once cooked, drain on a paper towel, leave to cool slightly and serve. Scotch eggs will last for a couple of days, carefully wrapped in the fridge.

Chorizo and Fennel Scotch Eggs How To Make Scotch Eggs

Cost: Go to a local sandwich shop and order a scotch egg of this calibre and it’ll set you back a whopping £3.50.

Give this recipe a go and each example will cost in the region of £1.25; a bargain, if a little more expensive than your average shop bought monstrosity.

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20 comments on “Chorizo and Fennel Scotch Eggs

  1. Cathy
    March 10, 2015 at 4:23 pm

    I will have to try these, they look delicious and I really enjoy chorizo

  2. cookinginsens
    March 10, 2015 at 4:26 pm

    Love the softness of the yolks.

  3. Nicola
    March 10, 2015 at 4:42 pm

    These look so good! I need to get a thermometer so I can try these 🙂

    • frugalfeeding
      March 13, 2015 at 4:05 pm

      You don’t really need one, just make sure it hot enough to cook briskly, but not so hot that it burns. You get a feel for it eventually.

  4. Gary H.
    March 10, 2015 at 5:18 pm

    Is there a way to successfully prepare these without deep frying? Since I don’t deep fry often, I would not want to try and keep around a whole liter of used oil. But this looks so good, I might want to do it anyway.

    • frugalfeeding
      March 13, 2015 at 4:04 pm

      Unfortunately, any attempt at baking them I’ve read about has ended poorly. It works ok for me because I’m always making bhajis etc…

  5. Veronica Sheppard
    March 11, 2015 at 2:18 am

    I’ve always wanted to try making veg scotch eggs–I’ve heard using squash and stuff can work pretty well. These look so good!

    • frugalfeeding
      March 13, 2015 at 4:03 pm

      I’ll be making vegetarian scotch eggs very, very soon. I can’t help myself.

  6. Kirsten
    March 11, 2015 at 12:05 pm

    I am a relative newbie to the world of scotch eggs – primarily because I used to have an aversion to egg yolk – but I love the sound of chorizo in them!

    • frugalfeeding
      March 13, 2015 at 4:03 pm

      Me too – but they’re simple. Shame about the aversion to egg yolk though. The chorizo worked very well.

  7. grainnep
    March 11, 2015 at 9:36 pm

    They look amazing, the colours are so vibrant, like they are just in front of me waiting to be eaten….I’m hungry now!

  8. laurenkahan
    March 11, 2015 at 10:45 pm

    Oh, this looks heavenly!!!!

  9. Michelle
    March 12, 2015 at 2:31 am


  10. tarynnicole
    March 17, 2015 at 9:52 am

    These look amazing!!!

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