Italian Scotch Eggs
Scotch Eggs
makes 8
1 1/2 pounds hot Italian sausage
8 large peeled hard-boiled eggs at room temperature
1 cup finely ground almonds (almond flour)
Preheat the oven to 350 F; line a shallow, rimmed baking sheet with foil. Spread the almond flour in a pie plate.
Using your hands, press the sausage around a hard-boiled egg until it is completely and evenly covered; roll it in the almond flour to coat it. Repeat with the remaining eggs. Roll the eggs once more in the remaining almond flour and place on the foil-lined baking sheet.
Bake the eggs until the outside is browned and the sausage is cooked through, 15 to 20 minutes. Remove from the oven and allow to rest for 5 minutes; slice in half and serve with mustard, horseradish or cocktail sauce.
makes 8
1 1/2 pounds hot Italian sausage
8 large peeled hard-boiled eggs at room temperature
1 cup finely ground almonds (almond flour)
Preheat the oven to 350 F; line a shallow, rimmed baking sheet with foil. Spread the almond flour in a pie plate.
Using your hands, press the sausage around a hard-boiled egg until it is completely and evenly covered; roll it in the almond flour to coat it. Repeat with the remaining eggs. Roll the eggs once more in the remaining almond flour and place on the foil-lined baking sheet.
Bake the eggs until the outside is browned and the sausage is cooked through, 15 to 20 minutes. Remove from the oven and allow to rest for 5 minutes; slice in half and serve with mustard, horseradish or cocktail sauce.
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