Scotch Eggs are a recipe that I've been thinking about making for a while. Its not nearly as hard as it looks, basically its a hard boiled egg stuffed inside a sausage burger. Traditionally, a scotch egg is breaded and baked but at an attempt to keep it Paleo I decided to skip the breading. I highly suggest this as a new breakfast or lunch (or dinner or snack) with some veggies on the side, maybe add some sort of Paleo dipping sauce like salsa or Paleo ketchup. This recipe is packed full of protein so just make sure you are using a grass-fed beef, lamb or pastured pork, really any type of ground meat you like, but make sure to keep it organic and humane.
Serving Size: 6
Ingredients:
6 organic free-range eggs
2lbs ground meat- you can do a combo 1lb pork, 1lb lamb or 1lb beef. Just make sure if you are using a 1lb of a leaner meat (chicken or turkey) that you use a lb. of fattier meat (pork or beef) this will keep the meat moist and tasty.
1/2 onion chopped
1 egg- to bind
1/2 tblsp. Nutmeg
1 tblsp. Allspice
1 tblsp. Fennel seeds
1/2 tblsp. Sage
Salt and Pepper to taste
(these are the basic spices found in sausage so essentially you are making your own ground sausage)
**Or you can skip all of the spices and just get 2lbs. ground sausage meat, just be sure there isn't any added sugar.
Butter, bacon fat, duck fat, coconut oil- any of these fats will work.
Preparation:
Bring a medium sauce pot to a boil and add eggs. Turn off burner and cover. Let sit for about 12 mins. to hard boil eggs. Remove eggs from pot and put into ice bath and let cool in the refrigerator.
Saute chopped onions in one of the fats listed above until soft, about 5 mins. Let cool.
Combine meat, spices, cooled onions and eggs.
Carefully peel hard boiled eggs. Divide meat mixture into 6 even patties, flattened on a plate. Put hard boiled egg in the middle of the meat patty and fold meat over to form a ball with egg inside. Repeat with the remaining eggs. Place in a shallow baking dish.
** You may end up taking some of the meat off to keep the ball from being too large. I ended up having some left over, I probably could of made another scotch egg with it but instead just cooked it to eat later.
Preheat oven to 325 degrees and place backing dish into oven for about 35 mins. You want the internal temp to be about 165 degrees. I pulled mine out at 158 degrees knowing that I would be reheating in the microwave at work.
** On a side note, mine came out a little bland so you may want to add a little extra salt before eating. I also only had ground beef on hand so mine did not come out as moist as I would have liked, this is why I suggest using a combo of different ground meats. Other than that, its a really tasty dish.
Enjoy with a side of veggies for breakfast lunch or dinner!
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