Serve Scotch eggs cut in halves or quarters for appetizers or serve whole as a meal. Include sour cream as an accompaniment.
1 pound bulk pork sausage
1 tablespoon fresh parsley, chopped
1 tablespoon grated onion
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 large hard-cooked eggs, shelled
1/2 cup fine, dry bread crumbs
- Combine sausage, parsley, onion, cinnamon and nutmeg; mix well. Divide sausage mixture into 4 portions; shape into patties.
- Place one egg atop each patty, shaping the sausage mixture around egg till completely covered. Roll each sausage-covered egg in bread crumbs.
- Bake in a preheated 350°F (175°C) oven for 15 to 20 minutes until golden brown.
- To serve, cut in halves or quarters.
Makes 4 Scotch eggs.
Nutritional Information Per Serving (1/4 of recipe): Calories 449 calories Protein 21 grams Fat 29 grams Sodium 875 milligrams Cholesterol 387 milligrams
Recipe provided courtesy of Pork, Be Inspired®.