Smoked Scotch eggs

With pickled beetroot.
recipe, eggs
Image by:
Recipe from: 14 September 2015
Preparation time: 15 min
Cooking time: 20 min


  • 8
  • 500
    sausage meat
  • 50
    bread crumbs
  • 1
    smoked paprika
  • salt
  • pepper
  • 200
    plain flour
  • 1
    packet panko bread crumbs
  • 1
    small to medium-sized raw beet-roots
  • 100
    caster sugar
  • 150
    white wine vinegar
  • 4
  • 2
    whole coriander seeds
  • 1
    mustard seeds
  • 2
    balsamic vinegar
  • 1
    olive oil
Servings: Change Serving



In the kitchen:
Begin with the pickled beetroots.  Scrub the beetroots  and wrap each in a piece of foil. Then cook on the grill
(see below).
In a saucepan, bring the sugar, vinegar and water to the boil. Turn down the heat and simmer  gently, stirring for 2 minutes  until all the sugar  has dissolved.  Turn off the heat – then add the coriander,  mustard  seeds and balsamic vinegar.

When the beetroots  are cooked – peel them and grate with a cheese  grater. Then carefully  pour the hot vinegar mixture over the beetroot  and leave to cool uncovered. Once cooled, pour olive oil over it. Continue with the eggs. Very carefully place 6 eggs in a pan of simmering water and cook for 4 minutes.
Once cooked, take the eggs out and plunge into a large bowl of cold water. Allow to cool for 5 minutes, then peel them.

In a bowl, mix the sausage  meat with the normal bread crumbs, paprika, salt and pepper. Combine well. Take an A4 size sheet of cling film and make a thin square patty from the mixture, measuring 12x12 cm. Place a peeled egg in the centre of the patty and gather up the cling film, bringing all corners of the patty together and enveloping the egg. Discard the cling film and even out the sausage meat gently by hand
making sure there are no holes or gaps. Repeat with the other 5 eggs.

Put the flour in a bowl, 2 eggs in another bowl and the panko bread crumbs in a third bowl. Beat the eggs. Gently coat the meat-wrapped eggs in flour, one at a time. Transfer to the beaten egg and immerse. Finally, coat the entire surface thoroughly in panko bread crumbs.


Grill basket, griddle or pan, handful wood chips-e.g cherry or mesquite.

At the barbecue:

Prepare the barbecue for indirect heat – approx. 180 °C.
Cook the beetroots  (wrapped in foil) for 1 hour. Remove them and allow to cool for a few minutes. Prepare the barbecue for indirect heat – approx. 200 °C.
Place the scotch eggs in a grill basket and put it on the grate. Add a large handful of wood chips on the grate directly over the heat. Close the lid and let it smoke for 15-20 minutes – or until the sausage  meat has reached and sustained a temperature of 75 °C and the eggs are golden brown. Serve hot with the pickled beetroot.

Recipe reprinted with permission of Weber.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


Read more on: braai  |  recipe  |  eggs


Tip of the day

Selecting lamb
The meat should be a pinky red in colour with a layer of fat that is creamy white.

Find a recipe


Today's Easy Weekday Meal

Tasty tomato risotto
A basic recipe that can be jazzed up with spicy chorizo or prawns!
Prep time:  10 min
Cooking time:  25 min
See this week's meals

We're talking about ...

Delicious breakfasts
Whip up quick, tasty meals that feed your imagination.


Review: Three Wise Monkeys in Sea Point

We try some ramen and poké bowls at Sea Point's newest Asian go-to.

  • Cubana (Claremont)
    The food was excellent. The service was shocking, management apathetic and the ambien...
  • Rcaffé restaurant
    Don't bother eating there. I have had it with the attitude. I don't like the fact t...

Find a restaurant

There are new stories on the homepage. Click here to see them.