| Total: | 45 min |
| Prep: | 30 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 pounds country-style sausage, casings removed and crumbled
- 1/2 teaspoon cayenne
- 1/2 teaspoon salt
- 4 hard-boiled eggs, shells removed
- 1 cup bread crumbs
- Creole seasoning, recipe follows
- 1/2 cup flour
- 1 beaten egg
- Vegetable oil, for deep-frying the eggs
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Instructions
- In a large bowl combine the sausage, cayenne and salt. Divide into 4 portions and on a sheet of waxed paper, shape each portion into a thin round. Place 1 hard-boiled egg on the sausage round and wrap to enclose the egg, patting gently to smooth the surface. (This step is much easier with wet hands.)
- Season the bread crumbs with Creole seasoning. Dredge the sausage-wrapped egg in the flour, then dip in the egg and roll in the bread crumbs until well coated. Chill in the refrigerator until ready to cook.
- In a deep fryer or large heavy skilled, heat 2 to 3 inches of oil to 350 degrees F. Fry the eggs, 2 at a time until golden brown and crisp, about 6 to 8 minutes. Remove with a slotted spoon and drain on paper towels before serving.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 811 |
| Total Fat | 54 g |
| Saturated Fat | 15 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 40 g |
| Cholesterol | 308 mg |
| Sodium | 1530 mg |
Reviews
I used panko crumbs instead of bread crumbs (because that’s what’s in my pantry) and this turned out delicious! The fry time is longer than 6-8 minutes. I put the fried scotch eggs in the oven on 450 for about 5-10 additional minutes to finish the cook time on the inner part of the pork sausage.
They were amazing