Have you ever had these delicious fried Scotch Eggs at a bar or restaurant? We have a great place in Indianapolis called MacNiven’s, where we first tried this deliciousness. We decided to make a baked version to enjoy at home. Phil makes excellent sauces and dips, so he made up a remoulade to go with these little pieces of heaven. Our problem is that he makes a great sauce, but we never write it down and can’t replicate it!
This is a pretty easy recipe. Start by dividing the 1 lb of sweet or spicy Italian sausage into 6 balls. Flatten out each ball so you can wrap it around a hard boiled egg. Place three shallow bowls in a row and place the flour, whisked eggs, and Panko in each bowl. Roll each sausage egg in the flour, then egg, then Panko and place on a baking sheet lined with foil with a raised cooling rack on top. Bake at 400 degrees F for 45 minutes. Mix up the sauce while the eggs are baking.
These make a great appetizer, breakfast, lunch or dinner! This recipe makes 6 eggs, so we usually have at least two leftover to eat the next day. Our 5 year old likes these, dipped in ketchup of course!
- 1 lb sweet or spicy Italian sausage
- 6 hard boiled eggs
- 2 eggs
- 1 cup of flour
- 1.5 cups of panko
- add salt and pepper to flour mixture
- 1/2 cup light mayo
- 1 t lemon juice
- 1/4 t cayenne powder
- 1/4 t garlic powder
- 1/4 t paprika
- 1/8 t onion powder
- 1/8 t thyme
- 1/8 t oregano
- salt and pepper to taste
- 1. Hard boil 6 eggs, peel and set aside.
- 2. Preheat the oven to 400 degrees F.
- 3. Divide 1 lb of sausage into 6 balls, then flatten each ball into a patty and place egg inside them cover with sausage.
- 4. Dip each sausage covered egg into flour, then egg, then Panko and place on a raised rack on a foil lined cookie sheet.
- 5. Spray each sausage ball with an olive oil spray then bake for 45 minutes. Mix together all sauce ingredients.
- 6. Cut in half and serve with remoulade.