Chorizo scotch eggs

Chorizo scotch eggs
This recipe for chorizo scotch eggs is another tasty and fun twist on the traditional British recipe for scotch eggs, and is similar to our popular black pudding scotch eggs recipe.
By using chorizo rather than the more traditional plain pork, we get a scotch egg with a much sharper tang, which pairs well with the soft boiled egg inside.
Spanish chorizo is made from coarsely chopped pork and pork fat, seasoned with smoked pimentón (paprika) and salt. It is generally classed as either picante (spicy) or dulce (sweet), depending upon the type of smoked paprika used.
To balance out the strong flavour of chorizo, and to make the recipe more affordable, I find it better to mix in some plain lightly seasoned sausage meat.
I used Spanish chorizo in this recipe, if you use Mexican chorizo – which is uncured – that will also be fine, as we do cook the meat thoroughly anyway.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Snack
Cuisine British
Servings 6


  • 7 eggs
  • 300 g sausage meat
  • 200 g chorizo
  • a handful of breadcrumbs
  • a small handful of plain flour (for dusting the eggs)
  • oil (for shallow frying)



  • Chop the chorizo into small chunks and blend into small crumbs in a food processor, and preheat your oven to 180ºC/350ºF or Gas Mark 4.


  • Bring a pan of water to the boil, add six of the eggs and simmer the eggs for 7 minutes, or until soft boiled.
  • Drain the water from the pan and allow the eggs to cool in some cold water – it's easier to peel them when cool, and your hands will thank you too!
  • In a mixing bowl mash the black pudding slices/sausage until it can form a large ball.
  • Empty the chorizo from the food processor, into a bowl and mix by hand into the sausage meat.
  • Remove the now cooled eggs from the empty pan and peel them gently. Take care to avoid breaking the eggs apart as although they can be salvaged, it lets the visual side of the end result down a little. Once peeled lightly flour each egg – this stops them sticking to the meat (skip this to avoid gluten).
  • Wrap a handful of the chorizo and sausage-meat mixture gently around each egg so its encased completely. Smooth the mixture out over the egg until it has no cracks, or visible joins. Try to keep the meat case about half an inch, or a centimetre thick – any wider and they become much too filling!
  • Empty a small handful of the breadcrumbs into a small bowl.
  • Crack the seventh egg into a cup and with a fork whisk the egg together to form a yellow glaze. Brush the glaze generously over each scotch egg – this will help the breadcrumbs stick and stop the meat mixture from cracking in the pan. Gently roll each scotch egg through the breadcrumbs, so each one is coated evenly.
  • Heat a small pan of cooking oil up – you only need enough to shallow fry the eggs and brown them – as you can easily roll the scotch eggs over. Heat the oil to a medium-high heat, not too high though as you don't want to burn the breadcrumbs!
  • When the oil is hot, carefully lower each scotch egg into the oil and cook the four scotch eggs for ten minutes. The breadcrumbs should go golden brown, try to avoid burning them or again despite the taste being almost the same, they certainly won't look as good.
  • After a minute or so when each scotch egg has turned a golden brown – carefully remove each scotch egg from the pan and dab any excess cooking oil off with some kitchen roll and place onto an oven tray.
  • Cook the scotch eggs in the preheated oven for ten minutes.
  • Serve hot or cold, and they go great cut into wedges with a dollop of some fresh coleslaw!


Are chorizo scotch eggs halal?

No, the chorizo and the sausage-meat are both pork products so are not halal.

Are chorizo scotch eggs gluten-free?

This recipe is not gluten free, but you could make a traditional scotch egg with; gluten free breadcrumbs, gluten free sausages and not flour the egg, and it should be suitable.

The practice of encasing a pre-cooked egg in meat was developed not in Scotland – but in North Africa. The technique made its way to Britain via France, and was first recorded in England during the reign of Elizabeth I.