Scotch eggs are usually deep-fried, but for a healthy and more flavourful alternative, bake the sausage-coated eggs.
1/2 Cup flour
2 Teaspoon Traeger Pork & Poultry Rub
4 Whole Eggs, hard boiled
450g Pork Sausage Meat
1 egg, beaten
1 Cup breadcrumbs
1 Cup mayonnaise
1/4 Cup Dijon mustard
As Needed green leaf lettuce
As Needed Pickles
- Heat oven to 400°F. Combine the flour and 2 teaspoons of the Traeger Pork and Poultry rub in a small shallow dish.
2. Wet the eggs with water and roll in the seasoned flour to lightly coat. Wet your hands and divide the sausage meat into 4 equal-size balls. Flatten each ball into an oval. Cover each egg in sausage, smoothing the seams to encase the egg evenly. Rewet your hands as necessary. Dip each sausage-covered egg in the beaten egg, letting any excess drain off, and then cover in the breadcrumbs. Refrigerate uncovered, for 1 to 2 hours.
3. When ready to cook, Place on un-greased baking sheet on tray. Bake for 35 minutes or until sausage is thoroughly cooked and no longer pink near egg.
By Traeger, who recommend cooking them on a wood pellet grill for added flavour and smoke.