Andouille Scotch Eggs

Andouille Scotch Eggs
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Andouille Scotch Eggs
Fresh andouille sausage and pickled quail eggs give Scotch eggs a whole new taste. Versatile and delicious, small hard-boiled eggs and any kind of fresh sausage provide many variations for a football snack that satisfies.
Andouille Scotch Eggs
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Fresh andouille sausage and pickled quail eggs give Scotch eggs a whole new taste. Versatile and delicious, small hard-boiled eggs and any kind of fresh sausage provide many variations for a football snack that satisfies.
Servings
4servings
Servings
4servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. Preheat oven to 375 degrees F. Using 1/8 of the sausage, pat a flat circle in the palm of your hand, thin enough to enclose 1 egg. Pinch the edges to close and roll gently in your hands to make a ball. Continue with remaining sausage and eggs.
  2. Roast for 35 minutes if using qual eggs. Larger eggs will require additional time. Check every five minutes or so until larger meatballs are fully cooked.
Recipe Notes

The proportions for this recipe are based on using quail eggs. Hard-boiled chicken eggs can be substituted and depending on the size will require additional amounts of sausage. I found some fresh andouille sausage which is uncooked and can be removed from the casings. Smoked andouille sausage is pre-cooked and cannot be used in this preparation.

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