8 boiled eggs (cook to your desired level of doneness)
1 pound pork sausage (enough for a light or thick layer around each egg)
Optional: 1 egg (for mixing with the sausage, if you want a softer texture)
Optional: Seasonings for the sausage (salt, pepper, garlic powder, or your favorite blend)
Optional: Breadcrumbs or panko (for a crispy coating)
Instructions:
Prepare the Eggs and Sausage:
Begin by boiling your eggs. Cook them to your desired doneness—some prefer a fully set yolk, while others like a slightly soft center.
Peel the eggs once they’ve cooled.
Wrap the Eggs in Sausage:
Take a portion of the pork sausage and flatten it into a small patty.
Place a boiled egg in the center of the patty, then carefully wrap the sausage around it, making sure the egg is completely covered.
For added flavor, mix one beaten egg and extra seasonings into the sausage before wrapping if desired.
Optional: Add a Crispy Coating:
If you want a bit of crunch, roll each sausage-wrapped egg in breadcrumbs or panko until coated evenly.
Bake or Fry the Scotch Eggs:
Oven Method: Place the wrapped eggs in a skillet or on a baking sheet. Bake at 350-400°F, turning them halfway through the cooking time to ensure even browning, until the sausage is fully cooked (about 25-30 minutes).
Campfire Dutch Oven Method: You can also cook them in a Dutch oven over a campfire. Simply place them in the pot and let them bake, rotating halfway through.
Deep-Frying Option: Although deep-frying isn’t necessary, you can fry the eggs for a more traditional finish. Simply heat oil in a deep fryer or large pot to 350°F and fry the Scotch eggs until golden brown. However, this method can be a bit of a hassle.
