If you’re a fan of Scotch Eggs, this clever little two-fer will win you over. Most sausage packs come with five links, too many for two people in one sitting, but just right for stretching across two meals.
Here’s the trick: for dinner, serve two and one half of the sausages with mashed potatoes and your choice of a vegetable. Then, take the casings off the remaining 2½ sausages and use the sausage meat to make three homemade Scotch Eggs. It’s an easy, satisfying lunch with just the right amount of effort, and a fun way to repurpose ingredients without waste.
Simple, resourceful, and downright tasty.
Tip : I used mild Italian sausage, but you could substitute bulk breakfast sausage as well.
Ingredients
- 8 oz bulk pork sausage
- 3 whole hardboiled eggs
- 1 large fresh egg whipped with a fork
- 1/2 cup bread crumbs
- 1 recipe Pickled Red Onions
Instructions
Gather all ingredients before starting the recipe.
- Preheat oven to 450℉ and line a baking sheet with aluminum foil. Place a wire rack over the pan.
- Form 8 oz bulk pork sausage into a large patty about 1/2" thick and then divide into 3 equal parts. Separate 1/3 of the sausage meat and place in the palm of your hand. Place a hardboiled egg in the middle and bring up the sausage around the egg to completely cover.
- Beat 1 large fresh egg in a bowl with a fork and then roll each egg in 1/2 cup bread crumbs. Place the coated eggs on the rack over the sheet pan.
- Transfer Scotch eggs to a preheated oven and bake for about 40 minutes or until the breadcrumbs are golden.
- Serve with a side salad or mustard mayonnaise, cury ketchup, branston pickle, or a spicy chutney.
