Okay, they’re meatballs, really! They look like one… only with hard-boiled eggs in the core. It’s simple yet so delicious. And oh so fun to eat! Traditionally though, Scotch eggs are deep fried. But you and I know I wouldn’t commit such a dirty deed! No, sir!! And instead of going through the hassle of combining several herbs and spices to season ground meat, I opted to simplify things by using an already perfectly seasoned product – Italian sausage. Outstanding! Now, it’s time to eat!
By the way, serve these with a Honey Mustard dipping sauce, as a salad topping or even a substitute to your typical spaghetti and meatballs… which I did just now, actually. Yum!!!
3 Fresh Spicy Italian Sausage Links
1 cup Breadcrumbs, fine and dry
1/2 cup Unbleached Flour
Hard boil 4 of the eggs. Rinse in cold water to cool and then peel. Then, preheat oven to 375F.
On one bowl, whisk the remaining egg to be used as egg wash. Pour the breadcrumbs on a second bowl. On a third, pour the flour.
Now, take the skin off of the sausage links and divide into 4 equal portions. Form each portion into a thin patty, about 5 inches wide.
Next, wrap the patty around the egg until fully covered and secured. Now, lightly coat it with flour and then dip it in the egg wash. Finally, roll it over the breadcrumbs. Arrange all 4 eggs on a non-stick baking sheet, at least an inch apart from each other, and bake until just golden brown, about 25-30 minutes. Don’t overcook or the meat will get tough.