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Desiree’s Scotch Eggs
12 ounces pork breakfast sausage, ground
2 large eggs
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
6 hard-boiled eggs, peeled
3 tablespoons (she used flour, we can try gluten or soy flour)
1 tablespoon chopped flat-leaf parsley
1 teaspoon chopped fresh sage
1/4 teaspoon freshly grated nutmeg
1 cup (she used flour, we can try a mixture of ground pork rinds with
soy flour or gluten, if you use a lot of pork rinds, go easy on the salt
in the rest of the dish or maybe we could try wheat germ?)
Heat oven to 400 degrees. In a medium bowl, combine sausage, one uncooked
egg, salt, and pepper. Form into six patties of equal size. Mold each patty
around one hard-boiled egg.
Place gluten or soy flour in a bowl, and set aside. Lightly whisk remaining
uncooked egg in a second bowl, and set aside. In a third bowl, combine
parsley, sage, nutmeg, gluten and pork rind crumbs.
Roll each sausage-covered egg in the gluten or soy flour, coating it, and
shake off any excess. Dip the coated egg in the bowl with the whisked egg,
coating it, then roll in the herb- crumb mixture to cover completely.
Place eggs on the baking sheet. Bake until dark golden brown, 30 to
35 minutes, rotating the eggs several times for an even golden brown color.