Scotch eggs with chimichurri sauce
Ingredients
- ground pork sausage, 1lb
- shallot, minced, half
- black pepper, to taste
- dried oregano, 1 tsp
- salt, 1/8 tsp. - 1 tsp (depending on how seasoned the sausage you’ve purchased is)
- egg, beaten, 1
- chopped fresh parsley (packed), chopped, 1/4 cup
- pork panko, 1/2 cup (sub for regular panko, if needed)
- ap flour, 1/2 cup
- hard-boiled eggs, small, 4
Chimichurri ingredients:
- fresh parsley, chopped, 1 cup
- dried oregano, 1 tsp
- apple cider vinegar, 2 tbsp
- salt, 1/2 tsp
- garlic, minced, 4 cloves
- black pepper, to taste
- scallions, diced, 2
- extra virgin olive oil, 1 cup
- red pepper flakes, 1/2 tsp
Recipe courtesy of our friend: @catnipbluntz
Directions
Step 1
Chimchurri: Combine Ingredients for Chimichurri in a bowl (Keeps for a week in the fridge)
Step 2
preheat oven to 400 degrees. mix together pork sausage, shallot, parsley & oregano, black pepper & salt. form into 4 equal sized patties.
Step 3
roll hard boiled eggs in flour until lightly coated. wrap each pork patty around a hard boiled egg until covered, with the meat as evenly distributed as possible. this helps prevent them from splitting. roll each pork ball into a beaten egg then coat in panko until coated. scotch eggs are notoriously finicky and sometimes can split during baking. doesn’t hurt anything except for the presentation tho so it’s all good.
Step 4
bake for 30 mins. pork sausage can be fully cooked and still be pink because of a variety different of factors. it can also look grey and still not be cooked because of oxidation so it’s best to test doneness by using a thermometer on a portion of the meat. at 145 it’s ready to eat.
Step 5
remove from oven. let cool slightly. cut in half and serve with Chimchurri.