Travel and Food Recipes

Rory’s Incredible Indian Scotchies

  • 3 eggs
  • 2 tbs hot madras curry powder
  • 1/2 glass milk
  • 300 grams AP flour
  • 500 grams breadcrumbs
  • 450 grams great quality sausage meat

You don't have to be Indian, or Scottish, or a Scottish Indian to dig these babies. Once the sole reserve of the grave-yard shift taxi driver looking for a snack from a filling station at 4am, these curried scotch eggs are now a firm favourite in gastro-pubs around the country.

But, here's the deal... The pub's for drinking, so make these at home and man up down the boozer please.


Step 1


Step 2

Boil the eggs to your own preference, personally I don't dig runny eggs - I'm a 4 minute guy  myself (insert innuendo gag here)

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Step 3

Mix the curry powder with the sausage meat and like with my keftas last week, you can fry off a piece to check seasoning. Sausage meat can be pretty salty so be careful.

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Step 4

Make sure the curry powder and meat are well mixed- get in with your hands and squash it all together, a spoon ain't going to cut it kids.

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Step 5

Set up your flour, egg wash (1 egg mixed with the milk) and the bread crumb assembly line.

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Step 6

When the eggs are cooled split the meat into two and flatten into burger style patties about 1cm thick. Plonk a egg in the middle and season with a little curry powder.

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Step 7

Pull the meat up and around the egg and squish it together to form a full meat ball. Form it into smooth ball as much as you can.

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Step 8

Dust the balls with the flour and knock off any excess.

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Step 9

Drop them into the egg wash and coat well.

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Step 10

Final preparation step - get into the bread crumbs and pat all over until all of the sausage meat is completely covered. You can do this process twice just leave out the flour on the second pass.

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Sling the scotchies into the fridge to firm up for about 20minutes.

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Step 12

Deep fry at 180c for about 5 minutes - this is only to get the coating golden and crisp.

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Finish in the oven at 160c for 20minutes - but to be 100% simply push a knife into the layer of sausage meat, hold it there for 2 second then put the knife to you lip… If it burns, it’s cooked! (Editors note- we take no responsibility for any accidents or trips to the ER that this tip incurs!)

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Tuck in!

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If you can, I recommend eating these off a table tennis table. If you can’t, just come round mine and well sort it out.

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