Post by wilderness on May 10, 2024 6:57:06 GMT -5
Scotch Eggs-annrms
4 hard steamed large eggs, peeled
1 pound Jimmy Dean roll (1 egg per ¼ pound meat) Jone’s sausage roll is only 12 ounces so use 3 eggs.
± 2 cups Pepperidge Farm regular stuffing crumbs. (I ground up a - pound bag in the food processor into crumbs and store the extra in a mason jar.)
1 beaten egg or ¼ cup egg substitute
www.thespruceeats.com/scotch-eggs-with-sausage-3056442
This link shows a picture. I think the ground up stuffing gives a better taste. I also use the HOT Jimmy Dean, but use regular if you aren’t a fan of spicy.
Serve sliced on an English muffin, cut into wedges on top of a salad, with baked beans, whole grains, or mac & cheese.
4 hard steamed large eggs, peeled
1 pound Jimmy Dean roll (1 egg per ¼ pound meat) Jone’s sausage roll is only 12 ounces so use 3 eggs.
± 2 cups Pepperidge Farm regular stuffing crumbs. (I ground up a - pound bag in the food processor into crumbs and store the extra in a mason jar.)
1 beaten egg or ¼ cup egg substitute
Divide the sausage into 4 equal parts. Flatten each part into a disk about the size of a thin burger. Place egg in middle of patty and pat and wrap meat mixture around the egg sealing well. Roll into crumbs, patting them to adhere, then into egg then back into crumbs. Pat each egg to help crumbs stick well. Place on broiler rack sprayed with cooking spray. Preheat oven to 350°. (I used a convection toaster oven.) Cook eggs 30 minutes. Carefully turn with tongs after 15 minutes. Remove to paper towel lined plate and let sit for 10 minutes. Serve hot, warm, or room temperature with Dijon mustard.
This link shows a picture. I think the ground up stuffing gives a better taste. I also use the HOT Jimmy Dean, but use regular if you aren’t a fan of spicy.
Serve sliced on an English muffin, cut into wedges on top of a salad, with baked beans, whole grains, or mac & cheese.
