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The trick to the pork sticking to the egg is dip in seasoned flour before "wrapping" with sausage. A scottish friend of ours shared this recipe and it is a winner at brunch and so pretty to serve!
what a unique recipe! I had a hard time dipping the eggs in the eggwash without the pork falling apart, but once I got it all together and fried these babies in hot oil, they came out delicious. They looked monstrous (and very entertaining to look at I might add; hubby calls them "odd-balls"), so I cut'em into quarters. They were filling and wonderful. I serve them with some ketchup. Thank you Mysterygirl!
Wonderful, but what could be bad? The kids loved these. We ate them cold as part of a picnic meal with mustard. I baked them as directed but found they crisp nicer if I flip them a few times. Thanks for posting.
adding a tsp of soy sauce and a little chopped onion to the meat really adds to it!
This recipe came out PERFECTLY! I used to hang out at a tavern run by a salty old Scotsman back in the day and he made these for every occasion from SuperBowl Sunday to St Patrick's Day. I made a batch for St. Patrick's and took them in to the office. Even the usual finicky crowd couldn't resist them and then in the afternoon coming back around, snooping for seconds.
I had these at Ren Faire and am glad I found the recipe here. Love them with jalapeno mustard.
Great recipe. Thanks so much.
Made these with Venison sausage, DELICIOUS!
They are better cold the next day with no sauce.
If you use smaller eggs (they call them medium these days) it is easier to wrap them and you use less sausage...layer should be 1/4 to 1/2" thick...thicker or thinner causes cracking. I also like a sauce made with Worcester, soy, tomato paste, ketchup, and balsamic vinegar -- for dipping.