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!