Our family celebrates twice Easter weekend–first on Saturday night before the Easter Vigil, and then again on Sunday afternoon when David’s done with the marathon of services. Our Saturday night feast is fun hors d’oeuvres on the fly. For as long as I can remember, deviled eggs have always been on the menu, but this year Scotch Eggs with Chicken Chorizo are taking their place.
Blanketing the eggs with a spicy chicken sausage means you don’t need other herbs and spices to boost flavor. It also means you can get by with less sausage because the texture of chicken sausage is softer and more pliable than pork sausage. If you can’t find spicy chorizo, any poultry sausage will do.
We’ll be sharing other recipes for the holiday weekend, including my sister-in-law’s braided cardamom bread and Strata with French Toast Flavorings–a wonderful sweet brunch casserole with high flavor and a reasonable calorie count.
- 1 pound chicken chorizo
- 8 large hard-boiled eggs, peeled
- ¾ cup crushed saltine crackers
- 2 tablespoons chopped fresh parsley
- 2 teapoons olive oil
- Adjust oven rack to lower-middle position and heat oven to 350 degrees.
- Divide sausage into 8 equal portions. Working one at a time, press a portion of the sausage mixture into a patty. Set egg in patty and work sausage around it to completely enclose. Mix cracker crumbs and parsley; dredge each egg in cracker crumbs and place on a small, rimmed baking sheet. Repeat with remaining sausage, eggs and cracker crumbs. Drizzle with olive oil. Bake, turning every 15 minutes, until golden brown, about 45 minutes. Cool 5 minutes, and serve.