A Scotch egg is a boiled egg encased in a layer of sausage flavored with sage and fennel. 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
Preparing:10 min Cooking:15 min
- Preheat the oven to 350°F.
- Line two rimmed baking sheets with parchment paper.
- In 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.
- Place one hard boiled egg in the middle of each flattened meatball and wrap the meat around each egg, leaving no gaps or holes.
- Bake until the sausage is cooked through, about 15 minutes.
- Serve hot. Leftovers refrigerate very well.
Nutrition Facts (per serving of 4)
Total Fat 21G
Total Carbohydrate 2G
Dietary Fiber 0G
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