Polenta scotch eggs

Create an Italian take on the pub snack favourite using Tuscan sausage and a polenta crust
By Theo Randall
Polenta scotch eggs
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 4 boiled eggs
  • 200 g sausages, preferably Tuscan and with skins removed
  • 1 egg
  • 50 ml milk
  • 100 g dried breadcrumbs
  • 1 tbsp polenta
  • sunflower oil, for deep frying

To serve

  • Dijon mustard


1. Take the minced sausage meat and mould it round the boiled eggs, using clingfilm to roll the eggs and mixture into a ball. Put the scotch eggs into the fridge to firm up.

2. Beat the egg with the milk.

3. Dust the sausage balls in flour then roll in the egg mixture, then the breadcrumbs and polenta.

4. Deep fry in sunflower oil at 170C for 7 minutes until lightly golden.

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