Turkey Sausage Scotch Eggs

These are the ultimate camping food! All the work is done at home in your kitchen, and you have the perfect, satiating protein and fat packed snack to enjoy many ways! These are delicious en route to the campsite, as an easily portable hiking snack or as described in the serving suggestion below.

Turkey Sausage Scotch Eggs

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• Author: Stephanie Stanley

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Ingredients

• 12 eggs, cooked medium and peeled
• 2 pounds ground dark meat ground turkey (you can substitute preferred ground meat)
• ¼ cup caramelized onions, very small dice
• ½ cup Fuji apple, very small dice
• ¼ cup of fresh sage, minced 
• 1 tsp ground marjoram 
• ¼ tsp ground cinnamon
• ¼ tsp chili flakes (optional)
• ⅛ tsp ground ginger 
• Kosher salt and pepper to taste

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Instructions

1. PREHEAT the oven to 350 degrees
2. LINE a baking sheet with parchment paper
3. USE your preferred method to cook eggs to medium and peel the shells. 
4. MIX together the ground turkey, onions, apple, sage, salt, pepper and spices until incorporated. 
5. USE a ½ Cup measuring utensil to measure out a scant ½ cup of the meat mixture.
6. PAT the mixture into a flat patty, approximately ¼- ½” thick, and place the egg in the middle.
7. CAREFULLY encase the egg with the meat, ensuring it is evenly coated.
8. CONTINUE this process until all 12 eggs are covered in the meat. 
9. SPREAD the eggs out on the baking sheet ensuring they aren’t touching. 
10. BAKE for 15-18 minutes, testing one to check for preferred yolk doneness. 
11. COOL and then store in a sealed container in the cooler.

Notes

*Serving suggestion: Heat up in a cast iron skillet with a little avocado oil or ghee and top with your favorite hot sauce and fresh herbs.