Photos on Fine Fettle Kettle are originals taken by Miriam Latour and under copyright protection.
Recipes are the creation of Miriam Latour, unless otherwise indicated.

Saturday, September 12, 2015

Baked Scotch Eggs (Traditional & Vegetarian)



Traditional Scotch Eggs (Baked)

6 large eggs, boiled and peeled
1 pound ground pork sausage
1/2 pound ground turkey sausage
Salt (as needed)
Sage, Pepper, Thyme and other desired seasonings
Flour
1 raw egg, slightly beaten
1 cup Panko crumbs


Grease a small cookie sheet.  Heat oven to 400ºF. Mix together the sausages and seasoning and salt.  If you buy pre-seasoned sausage, you may not want to add any seasoning or salt. Roll each boiled & peeled egg in flour, then mold 1/6th of the sausage mixture around each egg. Roll in beaten egg then in Panko crumbs.  Place on greased cookie sheet and bake in oven for 30 - 35 minutes until brown and done.





Vegetarian Scotch Eggs (Baked)

6 large eggs, boiled and peeled
1 can (16oz) chickpeas, drained and mashed
1 raw egg
1 T olive oil
1 T Onion powder
1/2 T Garlic powder
1 T Cumin
1 T Coriander
3/4 cup bread crumbs (seasoned if you wish)
1 raw egg, slightly beaten
1 cup Panko crumbs

Follow above directions, substituting a mixture of the chickpeas, oil, one egg and seasoning for the sausage mixture. Drizzle with olive oil.  Bake for 25- 30 minutes.