Pickled scotch eggs

Pickled scotch eggs

We cooked these in Manchester as our answer to the famous Manchester egg. We had the idea to do this when in bars in Scotland, drinkers would take a pickled egg, mash it into a bag of cheese and onion crisps and wash this mess down with a pint… terrible as it sounds we have turned it into culinary keeper.


  • 6 pickled eggs
  • 2 tbsp celery salt
  • 60g/2oz plain flour, seasoned with salt and pepper
  • 600g/1lb 5oz Cumberland sausages, sausagemeat removed from the skins
  • 100g/3½oz Japanese panko breadcrumbs
  • 1 x 30g packet cheese and onion crisps, crushed
  • 2 free-range eggs, beaten
  • vegetable oil, for deep-frying