Maple Walnut Scotch Eggs

So maple syrup, sausage, walnuts and eggs? Yep. That’s what’s happening. It’s your favorite maple sausage and eggs breakfast rolled together in one ultra convenient mash up of micronutrient goodness.

If sausage and walnut wrapped eggs seems a little too indulgent, you can think of it this way: a dose of protein, omega-3s, selenium, manganese, copper, zinc, iron, potassium, magnesium, phosphorus, calcium, vitamin E, vitamin A and B-complex vitamins (riboflavin, niacin, thiamin, pantothenic acid, B-6 and folate). Feel better now?

6 hard-boiled eggs
24 oz ground pastured pork
2 TBSP pure maple syrup
1/4 cup chopped walnuts, plus a couple tablespoons extra for garnish

Preheat oven to 375 degrees.

Using your hands, combine the pork, maple syrup and 1/4 cup of chopped walnuts. Once brought together divide into six even portions.

Grab your plastic wrap. Plastic wrap is the key to making symmetrical, well-rounded scotch eggs. The sausage easily molds around the egg the way you need it without sticking to your hands in the process.

Lay a sheet of plastic wrap down on your work surface. Spread the amount of sausage you have portioned out into a circle in the center of the plastic wrap and place your hard-boiled egg on the sausage patty.  Lifting up from under the plastic wrap, gently mold the sausage around the egg and seal completely. Place into your favorite non-stick roasting pan (I love my All-Clad roasting pan–nothing sticks to it! A silicone baking sheet would be awesome too).

Once they are all rolled up, top with the extra chopped walnuts and bake in the preheated oven for 40-45 minutes.  The outside should be a deep brown and the sausage nicely cooked through without being overdone.

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Convenient, rich, nutritious and slightly sweet. These hit all the right notes.

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Not all maple syrups are created equal. When you’re looking around for a bottle to buy select brands that are pure organic and choose Grade A Dark Amber or Grade B for more pronounced maple flavor. Here are some examples:

PaleoHacks has a forum on maple syrup if you’d like to dig a little deeper into the subject.

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.


  1. says

    Hi, is there another meat that can be used instead of pork? I don’t eat pork due to religious reasons. This recipe sounds awesome and I would like to use it on my non-paleo husband as an introduction of how good food can taste in a paleo lifestyle

    • says

      You might try your luck with ground chicken or chicken sausage–just make sure it’s not the Italian sausage kind! If it works, I’d love to know about it so I can include the modification for others who may be interested! Thanks!

    • says

      Honestly they never last longer than a day or two in my house, so I don’t have a definitive answer for you. Hard-boiled eggs last for about a week and I think cooked sausage is just under that. Be safe and don’t go more than 4 days. As for the freezer… never thought to freeze an egg before. Google it and let me know!

  2. Mavis says

    I’ve been making scotch eggs for years…. But this is kicking it up a few notches!!
    What a great idea, thank you!


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