Scotch Eggs with Chicken Chorizo
Serves: 8
  • 1 pound chicken chorizo
  • 8 large hard-boiled eggs, peeled
  • ¾ cup crushed saltine crackers
  • 2 tablespoons chopped fresh parsley
  • 2 teapoons olive oil
  1. Adjust oven rack to lower-middle position and heat oven to 350 degrees.
  2. 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.
These eggs can be coated with the sausage of your choice. If using denser pork sausage, you’ll need a little more.
Recipe by Three Many Cooks at