|Mild pork sausage||1 lb|
|Bread crumbs (Progresso's garlic & herb)||0.33 lbbs|
|Minced garlic (optional)||1 tbsp|
|Ground nutmeg||1 tsp|
|Dry ground pepper||2 tsp|
The day I decided to make sausage rolls, I thought, why not make scotch eggs as well? So, that’s what I did. The things that having a blog will make you do.
Truth is, I’ve never really liked scotch eggs. It’s not that I don’t like the taste, but growing up in Nigeria, the only place I remember scotch eggs being available was Mr Biggs. Now, a trip to Mr Biggs, meant that I’d pleaded and begged and frustrated my mum into agreeing to a quick stop there on the way back from her office in the evenings; which meant that I had a limited amount of money from her to spend. Now, when you also have meat Pies and sausage rolls, and delicious jam-filled donuts as options, scotch eggs don’t really make the cut.
Enough of my mini-rant. Below are my steps. Scotch eggs are typically fried, but as you might know, I don’t like frying. These are baked. Oya, wash your hands and let’s start!
Prep Steps! 🙁
- Bring 4 of eggs to boil for about 5 mins. Remove and transfer the eggs to cold water.
- Peel the shell off the eggs and place in a clean bowl.
- Beat the last egg in a separate bowl.
- Add the sausage, garlic, pepper, nutmeg and Cajun seasoning to a food processor and grind together for about 2 minutes.
- Pre-heat your oven to 350F.
Note: You can choose to skip this step and use your sausage directly without adding anything to it. If you don’t have a food processor, just use a fork to mash it all together.
- Divide the sausage into 4 equal parts. Flour your palms and press 1 part of the sausage into a patty shape in 1 palm.
- Place 1 egg in the middle and start to mold the sausage all around the egg.
- Now roll, 1st in the beaten egg, and then the bread crumbs, until the sausage is completely covered.
- Repeat all steps above for the remaining eggs.
- Bake at 350F for 30-35 minutes.
- Slice each scotch egg in half and serve.
Note:You might realize that these are thicker than what you might be used to at Mr. Biggs. Except you are trying to skimp out on costs, there is no reason to make the outer layer that thin, Ever!