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Spicy scotch eggs | It Starts With Ken

Ingredients

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  • 1 1/2 pounds country-style sausage (mild or non spicy), 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
  • 4 pieces of bacon
  • Mustard sauce (optional)
Creole Seasoning:
  • 2 1/2 tablespoons paprika
  • 1/2 tablespoon 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

Directions

  • 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 1hard-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 skillet, 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.
  • In a separate pan over medium fry the bacon to desired crispness.
  • Wrap bacon around cooked scotch eggs and serve hot or cold, with or without mustard on the side.
Creole Seasoning:
  • Combine all ingredients thoroughly.
  • Store any extra in an airtight jar or container.

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About the author

Kenneth's a self-confessed technophile, WordPress tinkerer, sweat addict, compulsive list maker, avid photographer, and tea lover. If you wish to get a hold of him, you can do so here, or if you want to follow his professional work, here.

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