Scotch Eggs
Traditionally made with quail eggs in Scotland, I countri-fied this recipe subbing with hardboiled chicken eggs at Dickie Bird Farm.
Scotch Eggs
Ingredients
16 oz spicy pork sausage
4 hardboiled eggs, halved
1 1/2 tablespoons lard
2/3 cup warm water
1/2 teaspoon salt
1/2 teaspoon baking powder
2 cups all-purpose flour
1 ½ cup seasoned breadcrumbs
Directions
1. Work sausage around each egg half. Cover and rest meatballs in refrigerator for 4-6 hours.
2. In a large bowl create dough by combining lard, water, salt, baking powder and flour. Cover bowl and allow dough to rest 30 minutes.
3. Divide dough into eight portions. On a lightly floured surface, roll each portion to thin round.
4. Place a sausage ball in center. Wrap dough around sausage. Pinch to seal.
5. Roll dough ball in seasoned breadcrumbs. Place in a greased casserole dish.
6. Heat oven to 375 degrees.
7. Bake 35-40 minutes, turning midway.
Scotch Eggs
Ingredients
16 oz spicy pork sausage
4 hardboiled eggs, halved
1 1/2 tablespoons lard
2/3 cup warm water
1/2 teaspoon salt
1/2 teaspoon baking powder
2 cups all-purpose flour
1 ½ cup seasoned breadcrumbs
Directions
1. Work sausage around each egg half. Cover and rest meatballs in refrigerator for 4-6 hours.
2. In a large bowl create dough by combining lard, water, salt, baking powder and flour. Cover bowl and allow dough to rest 30 minutes.
3. Divide dough into eight portions. On a lightly floured surface, roll each portion to thin round.
4. Place a sausage ball in center. Wrap dough around sausage. Pinch to seal.
5. Roll dough ball in seasoned breadcrumbs. Place in a greased casserole dish.
6. Heat oven to 375 degrees.
7. Bake 35-40 minutes, turning midway.
