Cathy'S Scotch Eggs Recipe

Name: Cathy'S Scotch Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound ground pork sausage; 2 tablespoons dried parsley; 1/2 teaspoon dried sage; 1/2 teaspoon dried thyme; 8 eggs, hard-boiled and peeled; 1/2 cup all-purpose flour; 1/2 cup salt; 1/4 teaspoon pepper; 2 eggs, lightly beaten; 1 1/2 cups dry bread crumbs; oil for frying; Optional: mustard

Servings: persons

1 pound ground pork sausage
2 tablespoons dried parsley
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
8 eggs, hard-boiled and peeled
1/2 cup all-purpose flour
1/2 cup salt
1/4 teaspoon pepper
2 eggs, lightly beaten
1 1/2 cups dry bread crumbs
oil for frying
Optional: mustard

1
Combine sausage and herbs; mix well. Divide into 8 patties.
2
Cover each hard-boiled egg with a sausage patty, pressing to cover and seal.
3
Combine flour, salt and pepper. Roll eggs in flour mixture, then in beaten eggs and bread crumbs.
4
Heat one inch of oil in a saucepan over medium-high heat. Cook eggs, a few at a time, in hot oil for 10 minutes, or until golden on all sides.
5
Drain; chill in refrigerator. Slice into halves or quarters.
6
Serve chilled with mustard, if desired.

2196

kcal

Calories

229

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound ground pork sausage, 2 tablespoons dried parsley, 1/2 teaspoon dried sage, 1/2 teaspoon dried thyme, and more.

Yes, Cathy'S Scotch Eggs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cathy'S Scotch Eggs

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