HighFatLowCarbRecipes

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Scotch Eggs

on May 11, 2020

These tasty morsels are reputed to have been invented in the 18th Century by the famous London market Fortnum and Mason as a travel meal; naturally, this is disputed. Regardless of who invented the dish, they are delicious.

These are so easy to make, and an excellent recipe to make with children or bored adults. During these covid-19 stay-at-home days, cooking is getting more attention as it should. It is much easier to eat healthy meals free of highly processed junk/fast foods anyway. All you need is sausage and hard boiled eggs.

Using a standard one pound roll/package of breakfast sausage (any soft sausage would work, I prefer a spicier breakfast sausage), you easily can do 5-6 large eggs, more of small eggs.

Hard boil the eggs, peel and allow to cool.

Divide sausage into six portions.  Place cling film on the cutting board with sausage on top, use another piece on top of the meat, then roll or press out the portion—not too thick or too thin. Dry off the egg, then placing your hand under the cling film, with sheet of sausage on top, wrap around and press sausage on the egg covering completely. Place on a tray for baking. Repeat with all the eggs, then bake at 375F for 20minutes.

Serve with a dollop of spicy mustard or homemade sugar-free ketchup.


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