Recipe Details

Summary

Name: Oven−style Scotch Eggs

Category: Eggs

· 1 pound bulk turkey, pork or Italian sausage

· Fine dry bread crumbs or cornmeal

· 8 plain or pickled hard−cooked eggs**

· 1/3 cup fine dry bread crumbs or cornmeal

· 1 egg, beaten

Divide sausage into 8 (2−ounce) portions. On lightly crumb−sprinkled

surface, pat out each portion to about 1/8−inch thickness. Wrap

completely around 1 of the hard−cooked eggs, pressing edges together to

seal. Repeat with remaining sausage and hard−cooked eggs. Roll

sausage−coated eggs in crumbs and dip in beaten egg. Place on baking

sheet and bake in preheated 375°F oven until lightly browned, about 20

minutes.

** To pickle, drain 1 can (16 oz.) sliced beets, reserving juice. Set beets

aside for another use. In medium saucepan, combine reserved beet juice,

1 3/4 cups white vinegar, 1 cup sugar, 1 1/2 tablespoons whole

allspice and 1 stick cinnamon, halved. Bring to boiling, stirring until

sugar is dissolved. Reduce heat and simmer 5 minutes. Arrange 8

hard−cooked eggs in 1−quart jar with tight−fitting lid. Pour hot mixture over

eggs. Cover tightly.

Store in cool place OR cool at room temperature 1 hour. Refrigerate to

blend flavors, at least several days or up to several weeks. After opening,

refrigerate and use within 1 week.