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recette, facile, oeuf écossais, moutarde, bière



4 eggs
450g Italian sausage meat
1 green onion, chopped
2 tbsp Firebarns Original
1 tbsp old fashioned mustard
1/2 cup flour
1 cup breadcrumbs
2 eggs, beaten
Salt and pepper

Ingredients Beer Mustard:

1/3 cup old fashioned mustard
1/3 cup yellow mustard
1/2 cup beer
Salt and pepper


- In a mixing bowl, combine sausage meat, green onion, Firebarns Original sauce, mustard. Season with salt and pepper. Set aside;

- In a medium saucepan, add water to 3/4 and bring to a boil. Carefully add eggs and cook for 6 minutes. Add the cooked eggs to a bowl of ice water for about 10 min and gently remove the eggshells. Set aside;

- Divide the sausage meat mixture into 4 pieces and shape into 4 patties about 1 cm thick. Take a patty in your hand and carefully add an egg in the centre.

- Work into a nice ball so that the egg is completely covered. Repeat for the other eggs;

- In 3 different bowls, add the flour, beaten eggs and breadcrumbs. Pass each of the balls in this order: flour, eggs, breadcrumbs then set aside;

- In a deep fryer or saucepan, heat the oil to a high temperature and fry the balls for about 4 min on each side;

- Just before serving, cut the Scotch eggs in half and serve with the beer mustard.

Beer mustard:

- In a small saucepan, mix all ingredients well and bring to a boil and reduce over low heat for about 10 minutes.

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