Scotch Eggs

Description

The Story Behind Our Scotch Eggs – A Scottish Tradition with a Tasmanian Twist

Scotch eggs are a beloved dish with deep roots in Scottish history. They are traditionally made by encasing a boiled egg in seasoned sausage meat, coating it in breadcrumbs, and deep-frying it to golden perfection. They are believed to have been first created in the early 19th century as a portable snack for Scottish hunters and travellers, offering a hearty, protein-packed meal on the go.

At The Church Tasmania, we’ve reimagined this classic with a uniquely Tasmanian twist. Our Scotch eggs are made with a combination of premium sausage and beef mince, infused with Tasmanian Pepperberry, and deep-fried for the perfect crispy exterior. The addition of locally sourced ingredients, including eggs from our own on-site free-range chickens, ensures a rich, savoury flavour that celebrates both Scottish heritage and Tasmania’s finest produce.

Whether enjoyed hot or cold, our homemade Scotch eggs are a delicious nod to tradition—rustic, hearty, and full of flavour.

Try them today and taste the best of Scotland and Tasmania in one bite!

The Church’s UNIQUE Signature Tasmanian Scotch Egg Recipe 

Unique Scotch Eggs Recipe from Scotland with Tasmanian influence.

Ingredients

• 500g sausage mince
• 500g beef mince
• ½ cup of fresh, finely chopped bush tucker Warrigal (Dharug language, meaning “wild”) greens
• 1 tbsp Worcestershire sauce
• 2 cloves garlic, minced
• 1 tbsp wholegrain mustard
• 1 tsp of fresh Rosemary, finely chopped
• 1 tsp of fresh Thyme, finely chopped
• 1 tsp of fresh Sage, finely chopped
• 1 tsp salt
• ½ tsp Tasmanian crushed native Pepperberry

12 soft-boiled eggs (cooled & peeled)

• 1 cup flour
• 2 eggs (beaten)
• 2 cups breadcrumbs
• Vegetable oil for deep frying

Instructions

1️⃣ Mix sausage mince, beef mince, Worcestershire sauce, garlic, salt, and Tasmanian Pepperberry until well combined.
2️⃣ Flatten a portion of the meat mixture into a round shape and carefully wrap it around each boiled egg.
3️⃣ Heat oil in a deep pan or fryer.
4️⃣ Dip each sausage-wrapped egg in flour, then beaten egg, and finally coat with breadcrumbs.
5️⃣ Deep-fry in vegetable oil until golden brown and fully cooked through.
6️⃣ Drain on paper towel and serve hot or cold.

Enjoy this traditional Scottish delicacy with a Tasmanian twist! 🍳🏴