Oven Style Scotch Eggs

Fofi's Note:

This is another recipe I adopted from Recipezaar on Feb.14 2005. I've changed the recipe to make it fabulous. A delicious treat. Brings back great childhood memories. Enjoy!

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 8

• 1 lb sausage meat, turkey, pork or italian sausage (450 g)
• 1 teaspoon sage
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon ground black pepper
• 8 medium hard-boiled eggs
• 1/2 cup flour
• 1 medium egg, beaten
• 1 1/2 cups fine breadcrumbs, for coating

Directions:

1. Shell hard-boiled eggs.
2. In a small bowl combine sausage meat with sage, garlic powder, onion powder, cayenne pepper and black Pepper.
3. Divide sausage into 8 equal portions, flatten each portion to about 1/8-inch thickness.
4. Roll each egg in flour and place on top of each sausage patty.
5. Use each sausage patty to wrap around each egg until it is completely encased, pressing edges together to seal (wet or floured hands make this easier).
6. Beat the egg in a shallow dish and place breadcrumbs on a flat plate.
7. Dip each sausage-coated eggs in beaten egg and roll in crumbs.
8. Place on baking tray lined with aluminum foil and bake in oven at 375°F for 25 to 30 minutes until golden brown (turn every 10 minutes for even browning).
9. For a crispy crust spray very lightly with Pam baking spray before baking.
10. When ready to serve, line platter with lettuce and arrange Scotch Eggs, cut in half, among the lettuce.

Reviews

[fancy-pants]

these are delicious and were a big hit when i brought them to work for out Thanksgiving Brunch. the one thing i did notice is that i really had to cook them a loooong time, i think they were in at LEAST 45 minutes, however, they came out crispy and yummy and VERY flavorful (i made have wrapped the sausage too thick). regardless, they really are superb. thanks for a great recipe

[adopt a greyhound]

I got 6 eggs with this recipe so may have put too much sausage on each one. Some did crack open but they were still great. Serve with challah, toasted and 2bleu's Sweet Mustard Sauce for Pretzels and More!.

[Chef #359284]

How have I not reviewed these yet? We make them every Christmas, and everyone loves them! We generally leave out the cayenne pepper and use turkey sausage. Even with medium eggs, I only get about six out of a pound of sausage. We like to make extras and then have them for breakfast for a week or so. They're good hot or cold. Thanks for posting!