What is the traditional filling of the British snack Scotch egg?

The traditional filling of a Scotch egg is sausage meat wrapped around a hard-boiled egg.

A prepared egg is coated in sausage meat, covered in breadcrumbs, and then baked or deep-fried. The result has a crisp outer layer, a seasoned meat layer, and a cooked egg at the center. Scotch eggs are commonly served cold as a picnic or packed-lunch food, although they can also be eaten warm.

Fortnum & Mason in London is widely credited with introducing Scotch eggs in 1738. Despite the name, the snack is generally regarded as an English invention rather than a traditional Scottish dish. Regional and modern versions may use different meats or vegetarian substitutes.