Excited to share a favorite here on Work It Women! I grew up in England and Scotch Eggs were regularly bought and made a lot by my mum in my house! There is nothing better than a hot sausage-wrapped boiled egg, crispy coated on a cold night….and even better served cold over brunch the next day! I introduced this recipe many years ago to my husband and he is obsessed…I mean, anything wrapped in sausage and covered in some type of breadcrumbs can’t be wrong, right?!
This recipe has a “Work It Women twist”…it is grain-free (no breadcrumbs) but absolutely not flavor-free. Boiled Eggs (prepped in the Instant Pot) wrapped in Butcher’s Ground Pork then rolled in a mix of flax-seed meal, almond flour, salt, pepper, onion salt and some “everything but the bagel” seasoning from Trader Joes!
So where did those Scotch Eggs really come from?
Scotch Eggs originated in the Whitby area of Yorkshire in the late 19th century. Originally they were not covered in sausage meat but in a rich, creamy fish paste before being sprinkled with breadcrumbs. Their name in those days was ‘Scotties,’ allegedly because they were made at an eatery by the name of William J Scott & Sons close to the seafront. Hence, over a period of time, the term Scotch eggs was adopted. This was thought to be because the major food stores who started selling the delicacy were unhappy with the name and adopted a more formal approach to marketing, so the Scotch Egg was born!
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Check out the super-easy dinner recipe below to make your own! Let me know how it goes!