A Ren Faire classic, Scotch eggs are a complete breakfast/meal in themselves. In this video, I'm going to show you how to make Scotch Eggs with a spicy twist. Thank you to Miranda D for the recipe request! A note on yields: I have scaled this to 6-12 eggs - I use about slightly less than 2 ounces of meat for each egg. You may need to adjust the amount of sausage you use to suit your preference. A personal note from Naomi: I do these videos (including buying the ingredients) out of pocket as a volunteer service to our company. When you watch my video (even letting it play in the background, while you do something else) and share it, you help me qualify to earn a small amount from Youtube, which helps offset my costs. Thank you so much for supporting me, supporting you! Servings 4 Prep Time 15 Cook Time 35

Ingredients

6-12 medium-hard boiled eggs, peeled 1 lb bulk (uncased) hot italian sausage (you can really use any minced meat here, including plain meat or mild sausage) about 1 c Better Batter gluten free regular or seasoned flour about 1 c gluten free breadcrumbs (I used 4C) 1 raw egg, beaten

Instructions

Boil and peel your eggs. Set aside.

Separate meat into 1-2 ounce portions - I find 1.5 ounces is just about right. Flatten them out to about 1/8 inch thickness - I find it helpful to do this between plastic bags or parchment paper. Set aside. Prepare three separate containers - one for the flour, one for the egg, and one for the breadcrumbs. Set aside. Roll prepared eggs in the flour to coat. Place each coated egg in the center of the flattened meat and bring the sides of the meat over to seal the egg completely, to make a 'meatball'. Coat the meatball with flour, then dip into beaten egg, then press into the breadcrumbs. Place into a pan. If frying: Heat at least 2 inches of oil in a heavy pan with high sides, to about 375 degrees. Fry for about 4 minutes per side - or until all sides are golden brown. If baking: Heat oven to 400 degrees. Bake for about 35 minutes or until all sides are golden brown. These are best the day they are made (when reheated, they can get rubbery).