Scotch Eggs

What are Scotch Eggs you ask?  Scotch Eggs are hard boiled eggs that are wrapped up in pork sausage and then breaded and deep fried. According to wikipedia, scotch eggs are of British origin and are typically eaten cold as a picnic snack. Here is my Happy Healthy version of an old favorite using ground turkey! 

Makes 4 eggs

1 pound ground turkey 

1 raw organic egg, beaten, in bowl

1/4 cups finely minced onion

2 teaspoons minced garlic

1 teaspoon dried sage

1/2 teaspoon dried thyme

1/4 teaspoon cayenne pepper

salt and pepper

4 eggs, hard boiled, peeled and patted dry

1. In a large bowl, mix the ground turkey with one of the beaten eggs, onion, garlic, sage, thyme, cayenne and salt and pepper to taste. 


2. Divide the meat mixture into 8 even parts.  Pat one part in the bottom of a cupcake pan, making a well for egg to sit in. Press one hard boiled egg gently into the center and then cover with remaining meat mixture. Completely enclose the egg in the mixture. Repeat for each serving.

3. Bake the scotch eggs in a preheated 350 F degree oven for 30 minutes until cooked through. 

I like to slice these in half and serve them warm with a hot mustard sauce (recipe below).


OPTIONAL: Top with favorite grated cheese!

Variation: For a simple and quick variation use Beef Chorizo alone with one egg and without the other ingredients for the meat mixture and follow remainder of directions. ( Dr. Warlicks Favorite)

ENJOY!

Dr. W's SPICEY MUSTARD SAUCE

Makes about 1 cup.

Prep Time: 12 hours

• 6 tablespoons mustard seeds
• 1/2 cup mustard powder 
• 3 tablespoons vinegar (cider, white wine or sherry) 
• 1/2 cup white wine or water 
• 2 teaspoons salt 

• 1 tablespoons honey 
• 2 tablespoons grated fresh horseradish 
• 1/4 cup minced fresh herbs (really any kind)

1. Grind the whole mustard seeds for a few seconds in a spice or coffee grinder, or by hand with a mortar and pestle. You want them mostly whole because you are using mustard powder, too.
2. Pour the semi-ground seeds into a bowl and add the salt and mustard powder.
3. Pour in the vinegar and wine or water, then stir well. When everything is incorporated, pour into a glass jar and store in the fridge. Wait at least 12 hours before using. Mustard made this way will last several months in the fridge.

The one caveat to making mustard at home is to wait. You cannot eat it the day you make it. Mustard needs to marinate to dissipate its bitterness. Try it: Eat a little dab right after you make it, then a day or two later. The difference is dramatic.