SCOTCH EGGS
INGREDIENTS:
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3lbs. Italian sausage
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12-18 eggs
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3 cups panko bread crumbs
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2 tbsp Colden's Freakin' Greek Rub
INSTRUCTIONS:
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Bring a pot of water to a boil, then add the eggs and simmer for 6 minutes.
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Add to a bowl of ice and allow to cool.
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Peel the eggs and dry them well with a paper towel.
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Take 3-4oz of sausage and shape into a thin patty.
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Carefully wrap each egg in the sausage patty and seal tightly.
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In a medium sized bowl combine the panko and Greek rub and roll the sausage wrapped eggs in the panko crumbs.
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Place in the fridge for 30-45 minutes until well chilled.
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Preheat recteq® to 325°F.
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Cook the Scotch eggs for 30-35 minutes until the sausage is fully cooked and the panko is golden brown.
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Allow the eggs to rest for 5 minutes prior to eating.
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