Ready in 30 minutes, to make our tasty Scotch eggs, all you need are sausage, mustard, hard-cooked eggs and oil for frying.
April 11, 2012
lb bulk pork sausage
teaspoon yellow mustard
hard-cooked eggs, peeled
Canola oil for deep-frying
In small bowl, stir together sausage and mustard. Divide mixture into 6 equal pieces. Flatten each into round 3 to 4 inches in diameter and 1/4 inch thick.
Place 1 egg in center of each sausage round; fold sausage around egg to cover completely.
In 3-quart heavy saucepan or deep-fat fryer, heat 3 inches oil to 350°F. Place sausage-wrapped eggs in hot oil; fry 3 to 5 minutes or until each side is golden brown. Drain on paper towel-lined plate. Serve warm or cold.
Don’t want to fry? Bake the eggs in a 350°F oven for 10 minutes.
Make perfect hard-cooked eggs. Place eggs in saucepan; fill with cool water until water is 1 inch above eggs. Heat to boiling. Remove from heat. Cover saucepan; let stand 15 minutes. Drain; cool eggs before peeling.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.