Preheat oven to 400°F. Set a wire rack in a rimmed baking sheet. Set aside.
Divide the sausage into 4 equal portions; wrap 1 portion around each egg.
1 pound pork sausage, 4 large boiled eggs
In a shallow bowl, whisk the egg with the milk and mustard. Place the breadcrumbs in a second shallow bowl; set aside.
2 large eggs, 1 tablespoon milk, 1 teaspoon Dijon mustard
Roll each wrapped egg in the breadcrumbs. Dredge each wrapped egg through the egg, then roll them in the breadcrumbs a second time.
1½ cups Panko breadcrumbs
Bake in the preheated oven for about 35 minutes or until browned, turning once during baking. You can also fry them in 3 inches of vegetable oil in a Dutch oven at 375°F for 5-6 min.
Notes
You can use any size egg to make scotch eggs, although I recommend large eggs.
You can use any kind of sausage you like, such as pork or chicken sausage.
You can use whatever breadcrumbs you have on hand; I recommend Panko!
Try adding different seasoning blends to the sausage and breading for customized scotch eggs.
For a traditional flavor, add a pinch of mace or nutmeg to the sausage and/or breading.
Older eggs are easier to peel than fresh eggs.
If cooking your own hard boiled eggs, cook them to your preference (soft, medium, or hard).
Use good quality sausage for the best taste.
Make sure your breadcrumbs are not stale!
Nutritional information is for baked scotch eggs (not fried).
Storage: Store scotch eggs in an airtight container in the refrigerator for up to 3 days.