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This Recipe From Across The Pond Shows A Great Way To Use Your Game Sausage To Make Delicious Scotch Eggs.
Traditionally deep fried, we baked these in the oven. Position a rack in the lower third of the oven and preheat to 400 degrees F. Lightly grease a 9×13-inch baking dish.
Makes 6 Scotch Eggs
Combine thoroughly in a bowl:
- 12 oz. mild sausage, casings removed or bulk
- ¼-½ cup small diced summer sausage (optional)
- 1 large egg
Place on a plate:
- 2 tbsp. flour
Place in a bowl and beat:
- 1 large egg
Place on another plate:
- 1 cup panko breadcrumbs
Directions
Make and peel six medium-hard boiled eggs. Divide the sausage mixture into 6 equal portions and form into patties. With your hands, mold each patty around one hard-boiled egg (patted dry). Rub your hands under cold water before shaping each egg to prevent the mixture from sticking to your hands. Roll each egg in the flour and tap excess off. Dip into the egg, then roll in the breadcrumbs to coat completely. Place in the prepared baking dish. Bake for 30 minutes, turning the eggs over halfway through. Let rest 5-10 minutes and serve hot or cool to room temperature.
Editor’s Note:Â This article originally appeared in Carnivore Magazine Issue 4.
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