This is soooo yummy!  We make it every for Easter brunch every year and it makes a great appetizer too.

Ingredients

1 pound pork sausage meat   (I have found 12 oz makes 4 eggs and 16 oz can make 5 eggs)

4 hard-cooked eggs, peeled
1 egg, beaten
2/3 cup dry bread crumbs
oil for frying
Serve with Sauce (see recipe below)

Directions

 

  1. Divide the sausage into four equal parts. Mold each part around one of the hard-cooked eggs, rolling between your hands to shape. Place the beaten egg and bread crumbs into separate dishes. Dip the balls into the egg, then roll in the bread crumbs until coated. Shake off any excess.

Frying Directions

  1. Heat the oil in a large saucepan or deep fryer to 365 degrees F (180 degrees C), or until a cube of bread dropped into the oil turns brown in 1 minute. Lower the eggs carefully into the hot oil. Fry for 5 minutes, or until deep golden brown.

Oven Directions

  •  Heat oven to 400°F.  Place on ungreased cookie sheet.
  •  Bake 35 minutes or until sausage is thoroughly cooked and no longer pink near egg.

Sauce Ingredients:

  • 1/2 cup  Mayonnaise
  • 3 tablespoons stone ground mustard (or any mustard you like)
  • a couple of dashes of Worcestershire sauce

Mix together and serve with scotch eggs

 

Ingredients for eggs

Ingredients for eggs

Ingredients for dipping sauce

Ingredients for dipping sauce

Sausage covered eggs ready to coat

Sausage covered eggs ready to coat

Deep frying (Alternative: place on cookie sheet and bake)

Deep frying (Alternative: place on cookie sheet and bake)

Mix all dip ingredients

Mix all dip ingredients