Scottish Eggs Recipe

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just me - 11 Mar 2004 02:40 GMT

Scottish Eggs

Great for Breakfast (Hot)
Lunch (Hot or Cold)
or as hors d'oeuvre (Cold)

Hard Boil Eggs.
Peel and let cool.

Wrap the Eggs in Sausage
Back at 350 for 30 to 40 Minutes.

Serve Hot, for Breakfast , Brunch, or Lunch
If Desired, let some cheese melt on the Sausage.

Serve Cold as a hors d'oeuvre.
Cut in Half or Quarters. Also makes a Great Snack.

Enjoy!

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Supergoof - 11 Mar 2004 03:17 GMT

> Scottish Eggs
>
[quoted text clipped - 9 lines]
> Serve Cold as a hors d'oeuvre.
> Cut in Half or Quarters. Also makes a Great Snack.

I love scotch eggs! But our sausage meat is full of cereals etc. Is it not
in the US, or do you just take it into account in your daily allowance?

Sausages are the same - we have to hunt quite hard to find some that don't
have wheat or cereal fillers in.

cheers
Rachel
(New Zealand)

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Bear - 11 Mar 2004 03:34 GMT

Most good sausage here in the US has no fillers. The OP is probably using
breakfast sausage which has no fillers. Just pork, herbs, spices and
sometimes flavoring. Yum.

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> > Scottish Eggs
> >
[quoted text clipped - 19 lines]
> Rachel
> (New Zealand)

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DigitalVinyl - 11 Mar 2004 03:38 GMT

>> Scottish Eggs

Forgot about these--seen the recipe but never made them myself! Have
something to try tomorrow.

>I love scotch eggs! But our sausage meat is full of cereals etc. Is it not
>in the US, or do you just take it into account in your daily allowance?

No sausage is a mix of meats and spices. There is typically 1 carb in
an large link. The carb is probably from a mix of spice and/or sugar
added.

>Sausages are the same - we have to hunt quite hard to find some that don't
>have wheat or cereal fillers in.

DiGiTAL_ViNYL (no email)
350/321/Mar-315/200
Atkins since Jan 12, 2004

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Bob (this one) - 11 Mar 2004 11:11 GMT

> No sausage is a mix of meats and spices. There is typically 1 carb in
> an large link. The carb is probably from a mix of spice and/or sugar
> added.

Yes, sausage is *often* a mix of meat and spices. Most American
breakfast sausages have no additional fillers.

That one gram of carb you assert isn't necessarily the nutritively
available reality. It's derived "by difference" rather than by
measurement. The gelatin in the connective tissue and casing could
well account for all of that.

Some sausages will have non-fat dry milk added or even flour to bind
it. But even they don't go much over 2 grams of carb in 100 grams.
Sugar is occasionally used in sausage, but it's not an ordinarily
included ingredient.

Breakfast sausage usually looks like this:
pork
salt
pepper
sage
ginger
nutmeg
thyme
paprika
water

Here's Italian sausage:
pork
water
salt
black pepper
fennel seeds
pecorino romano cheese (optional)
parsley
hog sausage casing

Pastorio

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DigitalVinyl - 11 Mar 2004 15:05 GMT

>> No sausage is a mix of meats and spices. There is typically 1 carb in
>> an large link. The carb is probably from a mix of spice and/or sugar
[quoted text clipped - 7 lines]
>measurement. The gelatin in the connective tissue and casing could
>well account for all of that.

I had wondered about the casing but I buy sausage patties as well as
link from the same brand and they are each 1 carb, even without any
casing. So I imagine the casing on the sausage contributes something
less than 1/2 a gram of carb. My sausage lists "corn syrup solids" as
an ingredient, so I'd assume that accounted for most of the carb.

But on the whole, sausages are 1-2g per serving/link. Chicken and
"healthy" sausage tend to be 2g. Hotdogs with lots of fillers,
espcially lowfat can be 5g per frankfurter.

>Some sausages will have non-fat dry milk added or even flour to bind
>it. But even they don't go much over 2 grams of carb in 100 grams.
[quoted text clipped - 23 lines]
>
>Pastorio

DiGiTAL_ViNYL (no email)
350/321/Mar-315/200
Atkins since Jan 12, 2004

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Martin Golding - 11 Mar 2004 06:52 GMT

>> Scottish Eggs
>> Hard Boil Eggs.
[quoted text clipped - 3 lines]
>> Serve Hot, for Breakfast , Brunch, or Lunch If Desired, let some cheese
>> melt on the Sausage.

> I love scotch eggs! But our sausage meat is full of cereals etc. Is it
> not in the US, or do you just take it into account in your daily
> allowance?

Traditional English sausage contains fillers. For you USians, it's the
reason that bangers were non grata (that DOESN'T mean served without
cheese) for so long. It's not an unreasonable thing to do, a properly made
banger is (well, was, BA) a wondrous thing.

If you can't find sausage without the additives, see if you can find
minced pork, and salt, pepper, sage and whatever pleases you, to taste.
It's not an excellent idea to taste uncooked pork, so fry up little bits
for tasting.

Martin (215/167/165 since 4/2003)

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Martin Golding DoD #236 | "Satis Allium Numquam Est"
martin_golding@adp.com | (There is never enough garlic.)

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Supergoof - 11 Mar 2004 21:40 GMT

> Traditional English sausage contains fillers. For you USians, it's the
> reason that bangers were non grata (that DOESN'T mean served without
> cheese) for so long. It's not an unreasonable thing to do, a properly made
> banger is (well, was, BA) a wondrous thing.

So it seems here in NZ we get the bad stuff from the English banger (the
fillers) but unfortunately don't get the taste ...

I've never tried a real English sausage, but my partner has and he assures
me there's nothing remotely like it available here

:o(

For any kiwis in the Wellington area, AE Prestons make 'bratwurst' sausages
that don't have any fillers in - there's about 3 flavours, I think beef,
pork & sage and lamb & mint.

cheers
Rachel
(New Zealand)

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curt - 11 Mar 2004 04:14 GMT

Aye, I think I will have to make some of those myself. Wish haggis was low
carb. :(

Enjoy,
Curt

> Scottish Eggs
>
[quoted text clipped - 15 lines]
>
> Enjoy!

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Nancy 8 03 - 11 Mar 2004 05:05 GMT

A friend gave me this recipe these are good. You can make extra keep
them in the fridge. Pop them in the microwave makes for a quick easy
breakfast for those in a rush in the morning.

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