These are easier to make than they look 🙂
I always find that Christmas is an ideal time to cook things that are a little bit different to normal, so I thought I would make a baked version of ‘Scotch Eggs’ (which are usually deep fried).
The combination of the sausage meat and boiled egg is a classic. I used beef sausage meat, as that is what they sell in the supermarket here, but you could use any type you like. To make these more ‘Christmassy’ I added some holiday flavourings in the form of sage & onion stuffing mix (such as ‘Paxo’ in the UK), and dried cranberries. If you can’t find stuffing mix then use dried breadcrumbs seasoned with some dried sage and a little onion powder.
You will need a 6-hole ‘Texas’ muffin pan to make these as it keeps them in shape whilst they cook.
Ingredients – serves 4:
- 500g/1 lb sausage meat
- 1/4 cup sage & onion stuffing mix (like ‘Paxo’)
- 1/4 cup dried cranberries, finely chopped
- 1 garlic clove, crushed
- 4 eggs, hard-boiled and peeled
- 1/3 cup panko crumbs (or dried breadcrumbs)
- 2 tbsp finely grated parmesan
- Heat your oven to 200C/180C fan forced/390F and spray 4 holes of your 6-hole ‘Texas’ muffin pan with a little cooking spray.
- Put the sausage meat, stuffing mix, cranberries and garlic into a medium bowl and stir to mix.
- Mix the panko crumbs plus the grated parmesan in another bowl and set aside.
- Divide the sausage mixture into 4 portions. Take one portion of sausage mix, flatten it out in your hand and wrap it around one of the peeled hard-boiled eggs. Completely enclose the egg in the sausage mixture, then roll in your hands to form a neat ball. Repeat until you have 4 balls.
- Roll each ball in the panko-parmesan crumbs until well coated, then place into the prepared pan.
- Bake for 30 minutes or until golden all over. (You can roll them around a little in the pan if you want to check.)
- Remove from the oven and leave to cool for 10 minutes in the pan before serving.