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 the beaten egg and then roll 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.