Scotch Eggs

Scotch Eggs

Blogger Rachel Rappaport of Coconut & Lime shares her recipe for easy, tasty Scotch eggs.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

6

servings

1
lb bulk pork sausage
1/2
teaspoon yellow mustard
6
hard-cooked eggs, peeled
Canola oil for deep-frying
  1. 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.
  2. Place 1 egg in center of each sausage round; fold sausage around egg to cover completely.
  3. 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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.