Recipes // Side Dishes // Scotch Egg with Chorizo

Scotch Egg with Chorizo


By Chef Jason Hicks


  • 3000g pork belly
  • 1600g pork shoulder                                                           
  • 1200g chorizo (see recipe)
  • 750g bacon
  • 100ml Worcestershire sauce
  • 10g nutmeg
  • 8g allspice
  • 80g salt
  • 14g black pepper
  • 2 tsp cayenne pepper
  • 80g garlic, chopped
  • 1500g onion, fine chop
  • 28g sage, chopped
  • 36g thyme chopped
  • 8 bay leaves
  • 350g brioche crumbs
  • 700g milk
  • 4 egg yolks

For The Egg:

  • For a soft runny egg place into boiling water for 6 minutes then place directly into an ice bath. 8 minutes will give you a hard boiled. Once chilled carefully peel the shell.

Dice all the meats to aprox 2inch pieces and combine with all the other ingredients and marinate for 48 hours. When ready pass everything though the course grinder, pipe into sausage casings or roll into like sized rolls in cheese cloth. Hang inside a cooler for 1 ½ weeks before using.


  1. First look at chorizo recipe as you will need to leave a 1-2 week lead time or you and substitute with a good quality fresh chorizo.
  2. Start by soaking the brioche crumbs in the milk. Grind all the meat product through a course grinder, sweat onions with bay leaf without any colour, then add the chopped herbs and spices, remove bay leaves and cool the mixture. Once cool add all of the remaining ingredients. 


  • 5443g Pork butt                
  • 1360 back fat
  • 24 tsp kosher salt
  • 3 tsp ground black pepper
  • 24 tsp paprika
  • 3 tsp cumin
  • 6 tsp coriander                  
  • 6 tsp sugar          
  • 510ml red wine
  • 24 pc garlic cloves
  • 4 tsp red chilli peppers
  • 6 tsp curing salt

For the egg:

Roll shelled egg in flour first, then with floured hands flat out 100g of sausage mixture in the palm of your hand, wrap the egg being careful to retain the shape of the egg. Then pass wrapped egg through flour then egg wash then break crumbs re shape and deep fry for 6 minutes at 350 f

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