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Scotch Eggs

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Serves 5 | Prep Time | Cook Time

Why I Love This Recipe

These are a great treat for May Day/Beltaine or Easter/Ostara since we all have a million easter eggs lying around... but I would not eat them more often than that, they are pretty high on the Fat/Cholesterol list. You could use ground Turkey, Chicken, Lamb, or Goat instead of Pork - but we ARE deep frying folks! In the picture, I have covered them with a Sauce Moutarde, which is simply a Hollandaise with Dijon whisked in at the end.

Ingredients You'll Need

10 hard boiled eggs
Flour for dusting
2 pounds ground pork sausage or homemade sausage
1 1/2 cup Breadcrumbs or Panko
2 tsp. Mace
1/2 tsp. Kosher salt
1/2 tsp. Black Pepper
2 Eggs, beaten
Oil for deep frying - preferably Peanut oil as the smoke point is higher, and it does not turn Trans-Fat 'Toxic' at 275 like Canola oil.


Remove the shells from the hard-boiled eggs, dry them with a paper towel if necessary and dust with flour. Set aside.

Roll out the sausage on a flat surface.

In a shallow bowl, mix the breadcrumbs with the mace, salt and pepper.

Take each hard-boiled egg and dip into the beaten eggs, then wrap it in the sausage meat until it is completely covered. It is easiest to do this with your fingers. The meat should be about 1/2 inch thick around each egg.

Once the egg is completely covered, roll it in the breadcrumb mixture.

When all the eggs have been prepared this way, heat the oil 350 degrees and deep fry the eggs, one at a time, until golden brown.

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