|Scotch Egg with pork rind, pamesan, coconut|
Serves 6 (in most families)
Difficulty – Too advanced for our dog, Boo!
Prep – 30 Minutes
Cook Time - 35-40 Minutes
1 lb Jimmy Dean or Owen’s Country Sausage, Hot Flavor (turkey sausage works too)
6 Leftover Easter Eggs
2 Tbsp Yellow Onion, minced
1 Fresh Habanero, skinned and minced (sub Serrano or Jalapeno), fresh
½ tsp Granulated Garlic Powder
1/2c Parmesan Cheese
1/2c Pork Rinds
1/8c Coconut Flour (I use Bob’s Red Mill Brand)
Preheat oven to 400°.
Process pork rinds in food processor into fine crumbs like breadcrumbs. Combine pork rind crumbs with parmesan cheese, coconut flour and garlic powder. Mix well and set aside.
Finely mince onion and chili. You can use the food processor if you’d prefer – I do, it’s already dirty from the pork rinds! Combine veggies with crumbled, raw bulk sausage and add spices.
Divide sausage mixture into 6 equal portions and roll into meatballs.
Here’s where we get tricky! Cut off two portions of plastic wrap and wrap two dinner plates with the plastic wrap. One of the plate gets the plastic wrapped on the front side of the plate and the other one gets the plastic wrapped on the back!
Place one ball of meat onto the center of one plate and top with the back of the plastic wrapped second plate. Now smoosh the top plate down on top of the sausage ball and press until it’s about 1/8” big. You will have to use a bit of pressure for this.
Peel off the top layer of plastic if it stuck to the smooshed sausage. You now have a round disc of raw meat. Place egg in center of disc and use the bottom layer of plastic to wrap the meat up around the egg. Press meat together to form one smooth cohesive sheath of meat around the egg. Repeat on remaining 5 eggs.
Sprinkle pork rind, cheese, coconut flour mixture onto a dry plastic or foil wrapped surface. Roll each sausage-egg ball around on the sprinkled surface to coat it well with the crumb mixture. Repeat on remaining 5 sausage-eggs.
Place eggs on foil lined baking sheet and bake at 400° for 35-40 minutes or until sausage is cooked through and breading is golden. You may have to watch the temperature and turn them a time a time or two during cooking. If they look like they are browning too quickly, reduce heat to 325 or 350°.
Serve this with HM (Homemade) Ranch Dip or Jalapeno Cilantro Ranch - unless you make the version with the maple syrup!
You can prepare these up to the night before and store them in the ice box. Cook them just before serving. Serve these hot! We love to eat them as part of a festive brunch. But they can also be cooked, chilled and rewarmed for breakfast on the run! Stick a wooden skewer in them and call it a sausage pop! MMMmmmmm!
Tastes like Candy too! Well they don’t actually taste like candy, unless you add an optional tablespoon or two of sugar free maple syrup to the sausage mixture. Hey! Don’t criticize me. I’m just sayin’…maybe you should spread your wings a little!
OK Nutritional Values for all these leftover chickadee recipes will have to come later. Wish I had time to discuss the recipe for the Mother and Child Reunion, but that will have to be for another Easter!