Spicy Chorizo Scotch Eggs

Spicy Chorizo Scotch Eggs | popularpaleo.comYesterday was Day 3 of my 21-Day Sugar Detox and I had a flood of new food ideas pop into my head.  At one point I was brining a pork shoulder, marinading steaks and roasting these Scotch Eggs… while eating the rest of the Grain-Free Dutch Baby Pancakes I made the night before.  It’s safe to say I have a bit of a food obsession.

I had an idea to spice up Scotch Eggs and make it more into appetizer material — or even better, as the love child of taco and chef salads. There are plenty of ways that these could be used, but one thing is for certain. It begs for your favorite guacamole recipe! I ate it with fresh avocado slices, a squeeze of lime, cilantro and Celtic sea salt — my favorite go-to side dish.

Ingredients:

  • 12 oz. package of ground pork
  • 12 oz package of chorizo (the good stuff!)
  • 1/2 – 1 jalapeño, seeded and finely diced
  • 1/4 cup chopped cilantro
  • 1/2 tsp kosher salt
  • 6 hard-boiled eggs

Spicy Chorizo Scotch Eggs | popularpaleo.com

Prep:
Preheat the oven to 375 degrees. Combine all ingredients by hand.  There’s no way around it, the best way to mix up ingredients with ground meat is with your hand.  Divide into 6 sections and grab your hard-boiled eggs. But wash your hands first. Yuck.

Spicy Chorizo Scotch Eggs | popularpaleo.com

Lay a large piece of plastic wrap down over your work surface. Flatten one section of the ground pork mixture into a round shape about a half inch thick on the plastic wrap. Place an egg in the center.  (I usually rinse my hands at this point) Gently slide your hand under the plastic wrap and lift the whole thing up. Use the plastic wrap to mold the sausage around the egg. This works awesome.  Set each egg in a roasting pan or casserole dish and bake at 375 degrees for about 30 minutes. I have a fear of undercooking pork and poultry, so I usually err on the long side with my cook times.

Spicy Chorizo Scotch Eggs | popularpaleo.com Spicy Chorizo Scotch Eggs | popularpaleo.com

Scotch Eggs can be eaten warm or cool, but I prefer warm. These have tons of flavor, nice spice and would go really really well with a cool, creamy dip or sauce like this Guacamole Salsa! I’ve made that several times, with a few modifications to suit my preference, and it’s always a hit!

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Comments

  1. says

    These were easy to make and were really good! I actually left out the jalapeno (forgot to buy it) and cilantro (not a huge fan) so was worried the chorizo wouldn’t have enough flavor. But they still turned out great. Thanks!

  2. says

    Ever have leftover guac? (hardly, I know!) But if you work in a little steamed broccoli, a.k.a. BROCCOMOLE, it has a beautiful hue for the next meal and a few extra nutrients, too.

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