SCOTCH EGGS
First had Scotch Eggs at the local Renaissance Festival and have been making them at home for years. Pork rinds have replaced bread crumbs for lower carbs and better taste. Baking is healthier than deep frying but smoked taste the best.
Provided by Dan Hayes @DanH
Categories Meat Appetizers
Number Of Ingredients 5
Steps:
- Remove shells from eggs.
- Divide each pound of sausage into quarters.
- Take 1/4 pound of sausage and flatten with hands until it is large enough to cover an egg.
- Totally cover each egg with sausage making sure there are no seams or voids.
- Crush pork rinds well while still in their bag.
- Roll each sausage covered egg in pork rind dust until well coated.
- Bake in 350 oven for 30 minutes or until sausage is done. Or deep fry in 350 oil until brown. Or smoke at 250 for about 1.5 hours
- Mix milk and cheddar cheese soup and warm on stove or microwave.
- Cut egg in half and serve with cheese sauce on the side.
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