These really aren't "two ways", I suppose; it's one process for Scotch eggs. I just made some with chorizo and some with spicy Italian sausage as part of our New Year's Eve celebration this year.
I served the Scotch eggs with pickles, cocktail meatballs, and a Caesar salad with homemade croutons. These are made with gluten-free panko breadcrumbs so Jake could indulge.
Ingredients
6 ounces ground chorizo with no casing, divided into 2 ounce portions
6 ounces ground spicy Italian sausage with no casing, divided into 2 ounce portions
6 large boiled eggs, peeled (I boiled for 2 minutes, then let them cool in the water before peeling)
1 large egg, beaten
½ cup gluten-free bread crumbs
Procedure
Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat. Place beaten egg in one bowl and bread crumbs in another bowl.
Flatten chorizo into a thin patty and place the egg in the center. Gently wrap the egg with the sausage, pressing gently until it's completely covered and sealed around the egg. Roll the sausage in the egg wash. Then roll in bread crumbs until completely covered.
Place finished eggs on the prepared baking sheet and place in the oven. Bake for 22 to 24 minutes until sausage is fully cooked through. Serve warm.
Stay tuned for the cocktail meatball recipe and the tasting notes on the wine pairing.
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