Thanksgiving; What better time to express both the thanks you have for those around you and the love? Quail eggs are so good for you; highly nutritional, low in cholesterol and with a rich chemical composition. Ideal for those with high blood pressure, diabetes, allergic asthma and chicken protein allergies.
Serve up Devilled eggs with a difference as part of your Thanksgiving Feast. Or, try something different; Scotch eggs! Always a favorite in our house. The Scotch in the name has nothing to do with the dish originating in Scotland as is the popular story, but rather the process of mincing the meat that covers the egg, which was referred to as scotching It is said that the Famous London department store, Fortnum & Mason, renowned for its delicious food and hampers invented the dish in 1738. They have since become a firm favorite, widely served at buffets and picnics. Serve on their own, with a salad in the summer or, with ranch dressing, hot sauce or mustard. They are not difficult to make and are sure to be a hit.
Scotch Eggs Recipe
½ lb bulk pork sausage
½ teaspoon dried minced onion
½ teaspoon salt
18 hard-cooked eggs, peeled
¾ cup panko crispy bread crumbs
1 egg, beaten
- Heat oven to 400°F. In a large bowl, mix pork sausage, onion and salt. Shape the mixture into 18 equal patties.
- Roll each hard-cooked egg in flour to coat; place on a sausage patty and shape the sausage around the egg. Dip each into the beaten egg; coat with bread crumbs to cover completely. Place on an ungreased cookie sheet.
- Bake 35 minutes or until the sausage is thoroughly cooked and no longer pink near the egg.