1 pound bulk pork sausage
1 tablespoon fresh parsley, chopped
1 tablespoon grated onion
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 hard-cooked eggs, shelled
1/2 cup fine dry breadcrumbs
Servings: 4
1. Combine sausage, parsley, onion, cinnamon and nutmeg; mix well. Divide sausage mixture into 4 portions; shape into patties.
2. Place one egg atop each patty, shaping the sausage mixture around egg till completely covered. Roll each sausage-covered egg in breadcrumbs. Bake in a preheated 350ºF oven for 15-20 minutes until golden brown.
Yield: 4 scotch eggs
Preparation Time: 10 minutes
1 tablespoon fresh parsley, chopped
1 tablespoon grated onion
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 hard-cooked eggs, shelled
1/2 cup fine dry breadcrumbs
Servings: 4
1. Combine sausage, parsley, onion, cinnamon and nutmeg; mix well. Divide sausage mixture into 4 portions; shape into patties.
2. Place one egg atop each patty, shaping the sausage mixture around egg till completely covered. Roll each sausage-covered egg in breadcrumbs. Bake in a preheated 350ºF oven for 15-20 minutes until golden brown.
Yield: 4 scotch eggs
Preparation Time: 10 minutes
Last edited by a moderator: