Pork Rind Scotch Eggs with Dijon Cream Dipping Sauce
Hard-boiled eggs wrapped in seasoned sausage and coated in crispy pork rinds then baked or fried.
Ingredients
4 large eggs (hard-boiled and peeled)
¾ lb ground pork sausage (sugar-free, breakfast-style or Italian)
Salt and pepper, to taste
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
½ cup crushed pork rinds (finely ground)
1 raw egg (for coating)
1½ Tbsp butter or tallow (for frying or baking prep)
1 tsp olive oil (cold drizzle for finishing, optional)
2 Tbsp sour cream
1 Tbsp Dijon mustard
1 tsp lemon juice
Pinch of salt and pepper
Macronutrients
(per egg, makes 4)
Protein: 29g
Fat: 26g
Carbs: 2g
Preparation
Preheat oven to 400°F (205°C). Grease a baking tray with butter or tallow (½ Tbsp), or line with parchment. Peel the 4 hard-boiled eggs. Divide sausage (¾ lb) into 4 equal portions. Flatten each into a thin round patty. Wrap each egg completely in sausage, sealing all seams.
Beat the raw egg in a small bowl. Place pork rind crumbs (½ cup) in another bowl. Dip each sausage-wrapped egg in the beaten egg, then roll in pork rind crumbs to coat thoroughly.
Place on greased tray. Bake at 400°F for 25–28 minutes, flipping once halfway through, until browned and cooked through.
Heat butter or tallow (1 Tbsp) in a deep skillet over medium heat. Fry scotch eggs for 4–5 minutes per side, until golden brown and internal temp of sausage is 160°F (71°C). Drain on paper towels.
Mix sour cream (2 Tbsp), Dijon mustard (1 Tbsp), lemon juice (1 tsp), and a pinch of salt and pepper. Chill until ready to serve.
Serve Scotch eggs warm with the Dijon cream sauce on the side. Drizzle with olive oil (1 tsp) before serving if desired.
Burpees: 85
Thrusters: 105