12 hard-boiled eggs, peeled
1 3/4 lb bulk turkey sage sausage
2 eggs, beaten
1 cup matzo meal
Place the beaten egg in a shallow dish. Place the matzo meal in a separate dish. Set aside. Heat 1 inch in a skillet.
Separate the sausage into 12 equal portions. Form each into a 1/4 inch thick patty. Place the egg in the center of each sausage. Wrap the sausage completely around the egg. Dip in beaten egg then dredge in crumbs. Fry the eggs in batches, turning frequently, until browned on all sides.
Drain on paper towel-lined plates.
I love the idea of Scotch eggs but when prepared traditionally, they are a bit heavy. So when I saw turkey sausage at the store, I know I had to try a “lighter” version. Rather than deep frying, I fried them in a shallow bit of oil. It was a bit more hands-on than just dropping them into a vat of oil because I had to turn them frequently but it wasn’t more difficult. The result? Flavorful, less heavy Scotch eggs!
I'll have to try it w/ the turkey sausage! I've made them a few times and have discovered a couple things that make it easier — roll your peeled eggs in a light coat of flour, it helps the sausage adhere. Also, the colder your sausage the stickier it is (again, helping it stick around the egg). I think next time I make them I may try using quail eggs so they're not so HUGE.
Love the turkey idea and baking them is also i way to cut down on the fat!