|random photo of a scotch egg - not this recipe|
Sweet Scotch Eggs
16 oz. homemade sausage, raw (this recipe made with ground pork instead of ground turkey)
8 hardcooked eggs, cut in half
1 C. Honeycomb cereal*
Preheat oven to 400 degrees. Place a rack on a baking sheet.
Crush the cereal crumbs (see note below) and spread on a sheet of wax paper. Divide sausage into 1 ounce portions. Lightly oil your hands and spread the sausage into thin patties. Wrap each sausage portion around one egg half. Roll the sausage covered egg in cereal crumbs and place on baking sheet. Cook for about 20-25 minutes.
*Honeycomb is questionably gluten free. (It is wheat free, however.) If you are very sensitive to gluten, I would recommend using Nature's Path Gorilla Munch instead.
NOTE: I crush the cereal using my food processor, and I like a texture that has both some cereal "dust" and some smallish pieces. The "dust" coats the sausage well, and the smallish pieces add visual and texture appeal.
(You can use store bought sausage rather than making your own, but it will be higher in calories and fat and have significantly more sodium.)