Chorizo scotch duck egg

Preparation time: 5 minutes Cooking Time: 30 minutes Serves: 4

Difficulty: 3/5

I think that Scotch eggs should be a treasured national picnic food, but unfortunately they seem to have gained rather a bad reputation over the years, mainly because they’re mass produced and more often than not you’re likely to find a leathery egg barely covered in gristly sausage meat and covered with bright orange crumbs. Making Scotch eggs at home can be great fun and don’t be shy to vary the basic Scotch egg by adding maybe haggis or black pudding or in this case spiced up with cooking chorizo. This chorizo version can be served on its own or with a Spanish sauce like Romesco.

Recipe by Mark Hix


  • 4 Gladys May duck eggs boiled for 5-6 minutes, cooled in cold water and peeled
  • 300g good-quality Cumberland sausage meat
  • 100g cooking chorizo, skinned
  • Flour for dusting
  • 1 Burford Brown egg, beaten
  • 50-60g fresh white breadcrumbs
  • Vegetable or corn oil for deep frying

  • Print Recipe


    Mash up the chorizo with your hands or a spoon then mix thoroughly with the sausage meat. Divide the mixture into 4 balls and flatten them into patties. Wrap the meat around each of the eggs evenly, moulding it with your hands.

    Have 3 shallow containers ready, one with the flour, one with the egg and the third with the breadcrumbs. Put the eggs through the flour first, shaking off any excess, then through the beaten egg and finally the breadcrumbs, re-moulding them if necessary.

    Pre-heat about 8cm of oil to 140-150C in a large, thick-bottomed saucepan or electric deep-fat fryer. Cook the eggs for 4-5 minutes, turning them every so often so they are evenly coloured. Remove with a slotted spoon and drain on some kitchen paper.

    Serve hot, cold or at room temperature.