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.
- 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
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.
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.
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!