The first time I tried Scotch Eggs was at a medieval re-enactment event a few summers ago and I wanted to make them ever since. I prefer to bake them as they have enough calories with the sausage and eggs, but you can also deep fry them if you prefer. You can also use ground chicken or turkey and add herbs and salt to cut the fat content. Enjoy!
- 6 large eggs, hard-boiled for 5 minutes, cooled and shells peeled
- 11/2 lb. pork sausage
- 1 tbsp. Worcestershire sauce
- 1 tbsp. fresh sage, chopped fine
- 1 tbsp. fresh thyme, stripped from stem and chopped
- 1 tbsp. whole-wheat flour
- 6 grinds of freshly ground black pepper
- 1 egg, beaten
- 1 c. panko bread crumbs
- Mustard, for serving
In a medium bowl, mix together the pork sausage, Worcestershire, sage, thyme, flour and black pepper. Divide sausage mix in six equal parts and make flat patties. Mold sausage around each of the hard-boiled eggs, pinching to seal edges and rolling in your hands to shape.
Place beaten egg and bread crumbs into separate dishes. Dip the balls into the egg, then roll in the bread crumbs until coated. Shake off any excess.
Bake in preheated oven at 375 degrees until browned on the outside, approximately15 to 20 minutes. Serve with your favorite mustard. 6 servings.
Can be made 1 day ahead and bake when needed. Keep refrigerated.
Cheers and happy cooking!