25 min 4
Sage Sausage Scotch Eggs
A Scotch egg is a boiled egg encased in a layer of sausage flavored with sage and fennel. In the United Kingdom, Scotch eggs are as common as Buffalo wings at an American bar or a bagged pickle at the gas station. Unfortunately, the closest I’ve gotten to a Scotch egg here is the Rose & Crown at Epcot Center. Scotch eggs can be fried or baked; to make your life simple, here’s the baked version.
2 pounds free-range ground pork
2 teaspoons chopped fresh sage leaves
1 teaspoon fennel seed
½ teaspoon grated fresh nutmeg
¼ teaspoon dried marjoram
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
12 large free-range eggs, hard boiled and peeled
Directions Preparing:10 minCooking:15 min
Step 1Preheat the oven to 350°F.
Step 2Line two rimmed baking sheets with parchment paper.
Step 3In a large bowl, combine the pork, sage, fennel seed, nutmeg, marjoram, salt, and pepper. Use your hands to mix the ingredients together and form into 12 meatballs. Place the meatballs on the lined baking sheets and flatten them out.
Step 4Place one hard boiled egg in the middle of each flattened meatball and wrap the meat around each egg, leaving no gaps or holes.
Step 5Bake until the sausage is cooked through, about 15 minutes. Serve hot. Leftovers refrigerate very well.
Nutrition Facts (per serving of 4)