That’s a banger!

By Corinne Carroll

Pam’s Scotch Eggs (thanks Pam!)

banger scotch egss



  • 450g (1lb) sausage meat.  Best if finely ground.
  • 7 large eggs (keep 2 aside)
  • Flour
  • Golden breadcrumbs (chapelure doré)
  • Oil for deep fat frying. I use peanut (arachide)


Hard boil 5 of the eggs, and peel.  Cool.

Divide the sausage meat into 5 equal portions.  90 grams each.

Dry the eggs with paper towel if wet.

Sprinkle some flour on work surface.  Flatten a piece of sausage and wrap around an egg.

Gently mould the meat around the egg rolling it in your hands and also on the work surface using flour but not too much.  Repeat with rest of eggs.

Chill a little if you have time.

Beat the remaining 2 eggs with a fork in a bowl, and place the breadcrumbs in a separate bowl.

Well-coat an egg with the liquid, then roll in the breadcrumbs.  Remove any lumps.

Repeat with rest of eggs. Then repeat using liquid egg and then breadcrumbs.

Mould the eggs in your hands to shape.

Heat oil to 180 deg.    Deep fry for about 8 minutes until golden brown.  Drain on paper towel.

Meet the chef

Corinne is pursuing her passion for all things culinary and is proud to provide you with the best, hand-made British sausages and dry cured bacon. Her successful career in catering & hospitality spans 25yrs and previous took her from the Highlands of Scotland to Ireland via the French Alps.

She started her Mediterranean adventure 2yrs ago and aims to make you the highest quality produce, using only the finest cuts of local French pork to create delicious tasting bangers, perfect for those who crave a real taste of home!

Get the ingredients for this and other recipes, or simply find out more about Corinne Carroll here.


If you test this recipe, please share your comments and photos in the space below.


  1. Brilliant! And in my 50 years of cooking this is the best recipe I have found and do you know why? Because it’s simple no froufrou! And for me that’s the best kind of cooking.

Leave a Comment