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FROM THE
alt.support.diet.low-carb
COOKBOOK

Scotch Eggs from Debbie Padilla

Makes 6

12 ounces pork breakfast sausage, ground
2 large eggs
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
6 hard-boiled eggs, peeled
3 tablespoons (she used flour, we can try gluten or soy flour)
1 tablespoon chopped flat-leaf parsley
1 teaspoon chopped fresh sage
1/4 teaspoon freshly grated nutmeg
1 cup ground pork rinds or gluten. (If you use a lot of pork rinds, go easy on the salt in the rest of the dish or maybe we could try wheat germ?)

  1. Heat oven to 400 degrees. In a medium bowl, combine sausage, one uncooked egg, salt, and pepper. Form into six patties of equal size. Mold each patty around one hard-boiled egg.
  2. Place gluten or soy flour in a bowl, and set aside. Lightly whisk remaining uncooked egg in a second bowl, and set aside. In a third bowl, combine parsley, sage, nutmeg,gluten and pork rind crumbs.
  3. Roll each sausage-covered egg in the gluten or soy flour, coating it, and shake off any excess. Dip the coated egg in the bowl with the whisked egg, coating it, then roll in the herb- crumb mixture to cover completely.

  4. Place eggs on the baking sheet. Bake until dark golden brown, 30 to 35 minutes, rotating the eggs several times for an even golden brown colour.