• 5 eggs
  • 100 grams flour
  • 150 grams panko breadcrumbs (enough to coat)
  • 2 eggs (beaten)
  • 6 sausages
  • 5 slices of streaky bacon (diced)
  • 1/2 red onion (diced)
  • Handful of sage (finely chopped)
  • 1 teaspoon olive oil
  • 1/2 red chilli (diced)
  • Salt & pepper
  • 2 teaspoons FRANK'S RedHot® Original Cayenne Pepper Sauce
  • 1 teaspoon maple syrup
  • 3 teaspoons mayonnaise


  1. Bring a litre of water to the boil in a pan. Carefully drop the eggs in and boil for 5/6 minutes
  2. Remove the eggs from the water with a slotted spoon and place in a bowl of ice cold water. Once they are cold, peel and set aside
  3. Fry your bacon until crispy and cool to the side. Then using your hands, take the meat out of your sausage casings and mix well in a bowl with the chopped sage, olive oil, red onion, red chilli, bacon and a pinch of salt & pepper
  4. Divide the sausage mixture into 5 equal quantities and press flat between your hands to form a thin sheet of the sausage mixture. Carefully wrap each egg in the mixture, packing the eggs solid and ensuring that there are no air pockets
  5. Cover the Scotch Eggs with cling film and refrigerate for 5 minutes to set
  6. Meanwhile for the spicy sauce, combine the mayo with lots of FRANK'S RedHot® Sauce until orange in colour. Then add the Maple Syrup to mix
  7. Whisk 2 eggs in a bowl. Place the flour and panko breadcrumbs in 2 different bowls. Roll each Scotch Egg with the flour, then beaten egg, then cover completely in the breadcrumbs.
  8. Heat the deep fat fryer/pot of oil to 175˚C and fry the Scotch Eggs for 8-10 minutes until golden
  9. Place the Scotch Eggs on some sheets of kitchen towel and lightly pat. Cut in halves or quarters and serve immediately with your Frank’s Maple Mayo.
  10. Enjoy!!