Contrary to its name, Scotch eggs weren't invented in Scotland, but by the British in 1851 at a London restaurant called Fortnum and Mason.
Traditionally deep-fried, this recipe saves a ton on fat and calories by using 4.5 gram per serving turkey sausage, and baking the dish rather than deep frying however feel free to engage in bathing them in a bath of vegetable oil just like they do at the pubs abroad if you choose. They're great with H.P. sauce or if you can't get your hands on it, A1 Sauce in the States.
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