Simple Gourmet: Deer Sausage Scotch Eggs

Scotch eggs are a delicious and simple way to use your ground game meat.

Estimated reading time: 4 minutes

Scotch eggs are like a complete breakfast in a compact bundle. They are pub food in Britain, but I could eat them for any meal — serve them with mustard, ranch sauce, or maybe maple syrup at breakfast. The best part is that they are simple to make and they put your wild game sausage to good use. A Scotch egg is just a soft-boiled egg wrapped in sausage, then coated in crumbs and fried.

Scotch Eggs Are Easy

I used deer sausage here and we didn’t add fat to this grind, which is fine because they are deep-fried so they don’t dry out. I also soft-boiled the eggs, but you can hard-boil them if you prefer solid yolks. Panko crumbs fry very crisply, but you could also use gluten-free or keto-friendly crumbs for the carnivores out there.

I used a pound of ground and it was enough for 6 eggs, but your mileage may vary depending on the size of your eggs. This would be delicious with duck eggs. Try this recipe for game sausage.

Simple ingredients mean you could make these in camp.

What You Need for Scotch Eggs

  • 1 pound of wild game sausage
  • 8 eggs (6 to Scotch, and 2 for batter)
  • 1/2 Cup flour
  • Oil for frying
  • 3 Cups bread crumbs
  • Your favorite seasoning

Start With The Eggs

Start by soft boiling 6 of the eggs. Bring enough water to cover the eggs to a rolling boil, then add the eggs and boil for 7 to 8 minutes. Remove the eggs and place them in ice water to cool. This will make the shells come off easily, and they need to be cool when you cook the meat on the outside.

Dust the egg with flour and cover it in sausage.

While the eggs are cooking, prepare the other ingredients. Place the flour in a bowl. Beat the two remaining eggs in a bowl. Place the bread crumbs in a bowl and blend in your seasoning, and remember not to use too much because your sausage has salt, too. I used Old Bay. Heat the oil for frying to about 325°F.

Remove the shells from the cooled eggs. Dust the eggs with flour to help the meat adhere to them. Take a hunk of the sausage and smash it out into a thin patty. Wrap the meat around the egg, smoothing and removing excess as you go. Do that for all six eggs.

Now dust the meat lightly with flour to help the beaten egg adhere to it. Roll it in the egg wash, then roll it in the bread crumbs. Do this for all six eggs.

Roll the eggs in egg and crumbs before frying.

Fry Up Those Bad Boys

Fry the battered-meat-covered eggs in oil until golden brown — it takes just a couple minutes. You can deep fry, but I did mine with about a 1/2-inch of oil in the pan and rotated them every couple of minutes until the whole thing was cooked. Remove them from the oil and rest on paper towels to soak up excess oil. Serve hot or at room temperature.

READ MORE: Simple Gourmet: Szechuan-Style Noodles with Bear

Scotch eggs on a plate, one cut open.
Serve these Scotch eggs with your favorite sauce.

Now you’ve got Scotch eggs. They are tasty with mustard, or any other of your favorite dipping sauces, and I think they’d be tasty with cheese. I hear they are also good with single-malt whiskey.

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About the author: Levi is an avid hunter, and an increasingly avid shooter. He strives to make delicious and simple recipes from the game he kills. He makes a living as a professional photographer and writer. Check out his work and he’d love to connect on Instagram: @outdoorslevi

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