These chorizo scotch eggs are filled with bold, smoky flavors and perfect jammy egg centres. They are serious upgrades to the classics. Perfect for picnics, party platters, or lunches at makeup. They guarantee you will be incredibly easily pulled and impressed together.
Nikki’s recipe notes
I love Scotch eggs, the eggs are perfectly cooked in the middle, wonderfully convulsive, and coated with a layer of juicy meat with a crisp panko coating.
Why do you like these spicy scotch eggs:
It is packed with a spicy, smoky flavor. Perfect for picnics, lunch boxes or casual weekend grazing bonus recipes: Smoky wedges for the ultimate homemade pub-style sweets
The food is definitely what Chris and I have the most in common. We both work on kitchen sanctuaries full time, cooking and taking photos every day, but still find time to talk about food during the gaps!
If you leave the restaurant where you want to cook something from the menu, it’s a successful meal, where these spicy scotch egg ideas came from, and we promised to go home and experiment until you get that egg technique right!
Pro Tips for Gooey Eggs
If you want that terrible egg yolk, don’t skip the ice water bath – it stops the eggs from cooking even more once from the pot.
What to serve with chorizo scotch eggs
These chorizo scotch eggs are a meal in their own right, but if you want to put together a picnic or serve it as part of a spread, here’s a delicious pairing.
🥔Bonus: Smoky Wedge
Crispy Paprika Spice Wedges are the perfect partner of Gooey York Centre with its rich sausage coating and as a bonus recipe below.
fresh and crispy sides
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Preheat the oven to 200c/400f
Place the eggs in a pot and cover with cold water. Place on the hob and heat over high heat. Bring it to a boil, then lower the heat and simmer for just 6 minutes.
Turn off the heat, drain the water from the eggs immediately, and place the eggs in a bowl of cold water with ice (help when peeling off the eggs). Leave for 2-3 minutes, then roll the egg very carefully on the work surface to crack and peel off the shell. Place it on one side.
Remove the skin from the sausage and divide the sausage meat into five equal heaps. Roll four stakes into a bowl (the remaining pile is your “spare meat”). It then flattens onto the disc. Carefully place the egg in the center of one of the discs and close the sausage meat around the egg. Fill in the hole with a bit of meat from the pile of “spare meat” until the eggs are completely covered. Repeat with the remaining 3 eggs using “spare meat” if necessary. Place the bowl on a plate and refrigerate for 30 minutes.
On the other hand, preheat a deep fat fryer (or heat the oil in a large pot to fry the eggs – if you are using a pot, the pot should be large and full of half the oil).
Slice the potatoes into wedges (no need to remove the skin) and place them on a baking tray. Drizzle the oil with a drizzle and sprinkle over smoked paprika, cumin, salt and pepper. Use your hands toss everything together, place in the oven for 25-30 minutes, turn once until golden brown.
Now it’s time to make a Scotch egg coating. Place flour in a bowl, whipped eggs in another bowl, and panko in a third bowl. Add salt, pepper and smoked paprika to the panko and stir together.
Remove the sausage bowl from the fridge, first roll it in flour, then the eggs finely roll in bread crumbs.
The oil is hot enough (put the panko crumbs in the oil and whisk and rise quickly, then cook the eggs twice, twice in a fryer, until golden brown for 5-7 minutes. Remove from the oil and drain with kitchen paper.
Mix the salad ingredients and divide between four plates or bowls (store a chunk of Manchego and some shallot rings to sprinkle on top of the potato wedge). Mix the salad dressing and let light rain fall over the salad.
Once cooked, remove the potato wedges from the oven and divide them between the two plates.
Slice the scotch eggs in half and place on top of the salad. Sprinkle with reserved Manchego and shallot rings. Enjoy immediately.
Nutrition information is provided.
calorie: 894kcal | carbohydrates: 67g | protein: 38g | fat: 52g | Saturated fat: twenty oneg | cholesterol: 220mg | sodium: 814mg | fiber: 7g | sugar: 7g
Nutrition information is calculated automatically and should only be used as an approximation.
Yes, add finely chopped fresh chili peppers to the pork sausage and chorizo sausage mixture.
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This Chorizo Scotch Egg Recipe Post was originally published in August 2017 and updated in June 2025 with additional information and housekeeping reasons.
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