These were great! I used breakfast sausage with the spices added, and both my boyfriend and I enjoyed them.
These were great and very easy to make. I just used a 1 lb tube of breakfast sausage since that is what I had on hand. These are very filling. I will definitely make them again. Thanks for sharing your recipe!*** Update 5/19/08*** I have made these 3 times now and they are always a hit with the kids. I still have been using breakfast sausage, but will try the seasonings that you have recommended. Thanks, again.
Yummy! I used to eat these in England but now that I live in the U.S they are hard to find. So happy I found this recipe, they taste great!
This was a great idea, but there was not quite enough seasoning in the pork mixture for our tastes. I like the idea of baking these though, a bit healthier than the fried version. We've made these before using bulk pork sausage instead of ground pork. I may try to adjust the seasoning or go back to using sausage, but I think I'll keep the rest of the method "as is". Thanks so much for a healthier version of our annual St. Patty's Day breakie.
These were good. I almost wished there was a way the eggs could be over easy though. Really enjoyed the spice blend in the sausage mix.
Can't believe how easy this was to make. Thanks.
When my husband and I were first dating, we used to drive through a little coffee stand that served Scotch eggs and we LOVED them. This is a great and easy way to make them while cutting down a bit on the fat. I must admit to using premade sausage, although I'm looking forward to trying your spices with the ground turkey. I am also going to use small or medium sized eggs next time and make smaller portions - these suckers are big (although one egg is perfect for one person). Freezing them is another thing I'd like to try - then I'd pop one in my husband's lunch bag during the week!
This is such a cool recipe, I normally deep fry my scotch eggs. thanks for sharing.. I think my hairdresser will be happy as well... 5 thumbs up!
I had always wanted to try this, but the deep frying seemed too fatty an option. So, when I read this recipe, I jumped right on it. We thought they were very good, although I cheated and used a purchased sausage with extra sage, as we like that. We will have this regularly, as the DH scarfed them down in a hurry. The next time, we'll see if he can pull this off by himself. I think he can!
I used to make these when my family were still living at home, we all loved them, still do but forgot all about this recipe until seeing it here. I took the easier option and used prepared mixed herbs and bought sausage mince but I always baked them and prepared them this way. Thanks for reminding me of an old favourite Jenny.