Scotch Eggs - homemade sausage with AIP spices - MBG

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 216.4
  • Total Fat: 13.8 g
  • Cholesterol: 223.2 mg
  • Sodium: 76.0 mg
  • Total Carbs: 0.8 g
  • Dietary Fiber: 0.0 g
  • Protein: 19.9 g

View full nutritional breakdown of Scotch Eggs - homemade sausage with AIP spices - MBG calories by ingredient
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Introduction

This homemade chicken sausage contains no night-shade spices; Use the seed spices (fennel, nutmeg) only as tolerated.
A great treat when eggs are reintroduced!
This homemade chicken sausage contains no night-shade spices; Use the seed spices (fennel, nutmeg) only as tolerated.
A great treat when eggs are reintroduced!

Number of Servings: 6

Ingredients

    6 hard boiled eggs, cooled, shelled, dried on tea towel.

    16 oz (1 pound) ground Chicken, raw
    1 Egg, whole, raw
    1 tsp. ground sage
    1/2 tsp. dried thyme
    1/4 tsp. dried rosemary
    1/2 tsp. ground cinnamon
    1/8 tsp. ground cloves
    1/2 tsp. fennel seeds (optional - as tolerated)
    1/4 tsp. ground nutmeg (optional - as tolerated)
    1 tsp. dried parsley
    3/4 - 1 tsp. black pepper
    1/2 - 1 tsp. himalayan salt

Tips

Some people prefer to cook eggs only to soft boiled stage prior to using. Eggs are a bit more fragile that way, however, so might want an extra or two!


Directions

Preheat oven to 400 degrees.
Mix raw egg and ground chicken together in large bowl with spices, using clean hands, until spices are evenly incorporated. Divide into six portions.
Wrap a hard-cooked egg with a portion of chicken sausage mixture, shaping with hands to cover evenly. Place on baking pan with shallow sides. Repeat to cover all six eggs.
Bake at 400 degrees until done and brown; start checking at 20 minutes.

Serving Size: Makes 6 scotch eggs

Number of Servings: 6

Recipe submitted by SparkPeople user CSMNETC.

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