Thursday, February 12, 2015
1/2 tsp salt
1 lb sausage meat
1 tbsp brown mustard
1 tbsp chopped fresh parsley
1/2 tsp nutmeg
1/2 cup cooking fat (lard, refined coconut oil)
1. Place the eggs in a pot, then cover by 1″ with water that’s been mixed with 1/2 tsp salt. Bring to a boil over high heat; as soon as it is boiling, cover the pot and remove from heat. Allow to sit for 6 minutes in the hot water, then carefully transfer to a bowl of ice water; allow to cool, about 5 minutes. Carefully peel the eggs.
2. Combine the sausage, mustard, parsley, and nutmeg, mixing together with your hands. Divide the sausage mixture into 6 portions, then spread each one out into an oval shape. Add an egg to the sausage, then gently form the sausage around the egg as evenly as possible.
3. Warm your cooking fat to 350F in a skillet, then add an egg or two. When first adding the eggs, be sure to gently roll them back and forth to allow the sausage to cook evenly and retain a round shape. Once the sausage starts to brown, you can let it sit on one side and rotate only every minute or so. Cook until the sausage is cooked through, about 5 minutes per egg.
4. Preheat your oven to 170F. Transfer the cooked egg to a plate lined with a paper towel, then place in the oven to stay warm as you finish the other batches of eggs.
** These can definitely be baked instead of fried. To do so, place the sausage-covered eggs in large muffin tins and bake at 425 until golden and cooked through, about 30 minutes.