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Scotch Eggs Recipe

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This recipe for Scotch Eggs, by , is from Clear Creek Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Robin Sabo


6-8 hard-boiled eggs, peeled
2 raw eggs, whisked
1 LB ground sage or Italian sausage (pork preferred but turkey works also)
2 c seasoned bread crumbs
1 Tbls season salt
1 Tbls dried parsley
1 tbs nutmeg
Preferred frying oil
2-4 4X4 in squares of wax paper
Cooking spray

Heat oil to about 300F.
Divide sausage into 6-8 sections.
Spray 2 of the wax paper squares.
Use wax paper to press sausage segments into thin circles.
Wrap pressed sausage around peeled hard-boiled egg; sealing seams to completely encase the egg.
Mix remaining dry ingredients together.
Dip sausage egg in raw egg then coat with bread crumb mix.
Carefully lower the eggs into the pan and cook for 4 minutes, or until golden, turning them every so often.
Remove with a slotted spoon and drain (if the sausage wrap is thick and the meat is under-cooked, cut deep fried eggs in and cook in oven at 350F until done).

Serve warm with honey mustard




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