Spicy Garlic & Sage Scotch Eggs

Weekday breakfasts around here are tough. No one likes to eat first thing in the morning. My husband and I eat when we get to our offices, and often the kids don’t want breakfast at all. None of us work like sugary breakfasts. Now that we’re starting the paleo thing again, the semi-regular sausage biscuits are out. In the battle between cooking breakfast on a weekday morning and 15 more minutes of sleep, more sleep wins every time. So over the weekend I was brainstorming breakfasts that I could make ahead, store well in the fridge, portable, and paleo friendly. Then I remembered how quickly the kids devoured the last batch of scotch eggs my son made over the holiday break.

The most important part of scotch eggs is the sausage. Bad sausage=bad scotch eggs. Fortunately making your own breakfast sausage is quick and easy, and allows an infinite palate of flavors. This combination is deeply savory and a little spicy, a major improvement on grocery store breakfast sausage. Next time I’m going to try sneaking in some shredded zucchini or yellow squash to make them a little lighter. I love finding new ways to use the pork from our last pig share!

Spicy Garlic & Sage Scotch Eggs

3 lb ground pork, preferably local and free-range
2 tbl kosher salt
1 scant tbl chile flakes
1/2 tbl black pepper
10 cloves of fresh garlic, minced
3/4 oz package of fresh sage, stems removed and leaves minced
1/4 c white quinoa, uncooked (or oatmeal if you’re eating grains)
15 eggs, preferably free-range and a week+ old

Coarsely grind the quinoa in a spice grinder, mortar, or small food processor until “cracked” but not a powder. Place the meat in a large bowl and add all of the spices and the cracked quinoa. Knead with your hands until completely combined. If your ground pork is very sticky because of low fat content, you can dip your hands in a bowl of cold water to loosen the mixture a little. If the pork is very low in fat, add an egg. Place the fresh sausage back in the fridge to “marry” the flavors.

Hard boil your eggs by whichever method you prefer. I have a terrible time peeling hard boiled eggs, they never work right, no matter which method I use! Rinse the eggs and pat them dry once they’re peeled. It’s okay if they’re a little underdone since they’ll cook more in the oven.

Turn oven on to 350·. Carefully cover each egg with the pork sausage mixture. I don’t measure this part, I just eyeball it, and pinch some off the fat ones if I start running out towards the end. Place 15 cupcake papers on a rimmed baking sheet. Then carefully place each sausage-covered egg in a cupcake paper. Carefully slide the baking sheet into the oven and bake for 20 minutes. Check them at 20 minutes by looking for cracking and firmness. When they’re done they’ll be firm like a done hamburger and starting to lightly brown on the top. Some of them will crack, but it doesn’t affect the way they taste!

Let cool completely before eating. I think they’re better if you put them in the fridge overnight before eating. Eat with HP sauce or dijon mustard. They make an excellent breakfast or lunch.

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