Recipe by Cadillacgirl
Another recipe from "Can-Am Cooks" from the World Police and Fire Games! Posted for ZWT#6...
Top Review by Bonnie G #2
Oh I wish I could give this more than 5 stars - maybe GOLD stars!! I have heard of Scotch eggs but really never knew what they were until know. I had so much fun making these and they taste great. I used a spicy bulk sausage and followed your directions exactly. It was easy and fun to make, tasted great, looked better and DH was very impressed and has requested I make them again. A win-win all the way around. I'm thinking this could be a very impressive, easy to prepare ahead breakfast for company too. Served with hot coffee and buttered toast on the side. Very filling. Thanks so much for posting. Made for Family Favs of ZWT6 for the Mischief Makers and this is certainly going to be a Family Fav from now on.
- 13 ounces bulk sausage
- 1⁄2 teaspoon dried rosemary
- 2 teaspoons Dijon mustard
- 1⁄4 cup fine fresh breadcrumb
- 6 small eggs, hard boiled and shelled
- 1 cup fine dry breadcrumb
- 2 eggs, beaten
- 2 tablespoons sherry wine
Directions See How It's Made
- Preheat oven to 375.
- Combine sausage, rosemary, mustard, and fresh bread crumbs and mix well, then divide into 6 portions.
- Flatten each postion in the palm of your hand, put a hard boiled egg in the centre, and mold the sausage mixture around the egg to cover it completely, then set aside on wax paper.
- Combine raw eggs and sherry in a bowl and mix well and put the dry bread crumbs in a separate bowl.
- Roll each sausage covered egg in dry crumbs, then the beaten egg, then in crumbs again.
- On an ungreased cookie sheet, bake for about 30 minutes, until nicely browned. Serve hot, warm, or cold.
- (These can be made ahead and refrigerated but do not freeze well).