If you want to lighten them up a bit, ground turkey could be substituted.
Makes 9 Scotch Eggs
Scotch Eggs and a glass of Scotch....perfect------------->
I served with Creamy Mustard Sauce* and a Side of Spaghetti Squash Hash Browns(next recipe).
1.5 lbs ground pork
1.5 TB balsamic vinegar
1 TB dried parsley
1.5 tsp black pepper
1.5 tsp garlic powder
1.5 tsp onion powder
1.5 tsp dried basil
1 tsp paprika
1 tsp crushed red pepper(for mild, double for hot!)
1/2 tsp fennel
1/2 tsp oregano
salt to taste
1/4 cup onion, chopped fine
1 clove garlic, chopped fine
1/3 cup flour (GF mix works well if you need it!)
3 TB water
1 cup breadcrumbs, (again GF if you need them)
(you can use seasoned if you want, or season them up yourself, I prefer plain so they don't distract for the pork sausage)
Turn up your burner to medium high (closer to the high side) and bring them to a full boil.
Once they are at a full boil, pull them off the heat, cover and let stand for 10-14 minutes. (Less if you like your eggs softer, more for a hard boil.
When the time is up immediately submerge the eggs in ice water. Allow to cool for 10 minutes then peel them all up.
Add onion and garlic to pork mixture, mix well
Take the remaining egg, and beat it up with water in a bowl, set aside.
Place bread crumbs in another bowl, set aside
Take about 3 ounces of the pork mixture and pat it into a thin burger
Place floured egg in the center
Gently roll the meat around it, it takes a little massaging to get it to spread out so go slow.
Then roll in breadcrumbs.
You can pre-make them to this point and refrigerate them. Take out 20-30 minutes before you plan to bake.
Right before you throw them in give each ball a light spray with cooking spray.
Bake at 400 for 30-35 minutes until the meat is no longer pink near the egg. Serve with Creamy Mustard Sauce
Creamy Mustard Sauce:
1/4 cup dijon mustard
1/4 cup plain greek yogurt
1/4 tsp garlic powder
Mix all ingredients together and allow to mingle at least 15 mins!