Oven style scotch eggs
Oven style scotch eggs recipe in the egg category
Recipe ingredients:
- 1 pound bulk turkey, pork or Italian sausage
- Fine dry bread crumbs or cornmeal
- 8 plain or pickled hard cooked eggs
- 1/3 cup fine dry bread crumbs or cornmeal
- 1 egg, beaten
Recipe method:
- Divide sausage into 8, 2 ounces, portions.
- On lightly crumb sprinkled surface, pat out each portion to about 1/8 inch thickness.
- Wrap completely around 1 of the hard cooked eggs, pressing edges together to seal.
- Repeat with remaining sausage and hard cooked eggs.
- Roll sausage coated eggs in crumbs and dip in beaten egg.
- Place on baking sheet and bake in preheated 375 degrees F oven until lightly browned, about 20 minutes.
- To pickle eggs:
- Drain 1 can, 16 ounces, sliced beets, reserving juice.
- Set beets aside for another use.
- In medium saucepan, combine reserved beet juice, 1 3/4 cups white vinegar, 1 cup sugar, 1 1/2 tablespoons whole allspice and 1 stick cinnamon, halved.
- Bring to boiling, stirring until sugar is dissolved.
- Reduce heat and simmer 5 minutes.
- Arrange 8 hard cooked eggs in 1 quart jar with tight fitting lid.
- Pour hot mixture over eggs and cover tightly.
- Store in cool place or cool at room temperature 1 hour.
- Refrigerate to blend flavors, at least several days or up to several weeks.
- After opening, refrigerate and use within 1 week.
Tags: oven, style, scotch, eggs, recipe, egg, recipes, cooking