Baked Festive ‘Scotch Eggs’

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

Method:

  • 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.
  • Enjoy

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