Today I have a recipe for all those hardboiled eggs that are crowding your fridge right now. It’s simple, delicious, and paleo. Plus you can freeze the extras without going into egg salad overload.
These eggs have a fond place in my heart because my mom likes to make these for me and my brother when we come to visit. She also will make sure to pack a few for us for our trip home. They are so tasty and easy. Mom thanks for the food love!
I make my own sausage here in a food processor. I realized I don’t have to always go through all the effort of meat grinding after making Kibbeh. In a food processor you can quickly and easily make sausage. This is wonderful since almost all sausage at the stores have lots of added sugar, salt, and unpronounceables. If you are like me, buying the organic kind is just out of the question. So I make my own. Give it a try and I promise you won’t go back.
~ 3lbs pork loin
4 cloves of garlic
2 tbsp red pepper
1 tbsp garlic powder
1tbsp onion powder
1tbsp Italian seasoning
a few sprigs of fresh thyme
14 hard boiled eggs
In a food processor add all ingredients but the eggs. Blend until a paste.
Make a test patty to make sure it’s good. I know I say this every time but it’s an important step. This is the only way to make sure the seasoning tastes the way you like.
Refrigerate the meat for an hour. Most of my sausages are some variation of this spice mix. It’s a spicy Italian because it’s what I like. Don’t let this stop you from exploring your favorite tastes. I like the combo of fresh and dried seasoning which is why you’ll see it here. I think each lends a different flavor.
That’s it for homemade sausage free of all the stuff you don’t’ want to eat. It’s too easy to not do at home. Of course this is not cased. I don’t have a machine for casing sausage but most of the sausage I eat is loose anyway so this is perfect for me. If you don’t already have a food processor I would highly recommend getting a sturdy one. I use mine all the time. Next to my kitchenaide mixer it is the most used appliance.
While your meat chills, boil your eggs.
Place the eggs on the bottom of a pot and cover with cold water. Place pot on a burner over high heat. Let the eggs boil for a few minutes then remove from the heat. Pour out the hot water and pour in cold water, ice is also helpful here. Shake the eggs vigorously so they crack against each other in the pot. This helps loosen the shell from the eggs.
Then I like to peel them under running water or in a bowl of water. By no means am I an expert of cooking times or peeling methods. I still get a few terrible looking eggs like this one. But you will be covering these in sausage so the appearance doesn’t matter much.
But these steps seem to help me. If you can, don’t full cook the eggs because they’ll be going back in the oven very soon. But I fully cooked mine, and the finished egg came out great. So no worries if you do.
Take your meat out and form a large ball.
Flatten it into a pancake.
Put one egg in the middle of your pancake.
Close the meat all the way around the egg.
Place meat ball on a well oiled baking sheet with a lip.
Some juices will run from the meat so you don’t want them dripping into your oven. Traditionally scotch eggs would then be rolled into corn flakes or some sort of breading. But to keep this paleo I skipped that step. I did lay some bacon on a few just to try it out and they were tasty. But I wanted to keep the fat down so most of them don’t have bacon.
Bake these in an oven at 350 until browned on top. This will take about 30 minutes. I got to mowing the yard and lost track of time. ooops. But they came out excellent regardless.
These can be eaten warm or cold. Traditionally they were put in a workers lunch cold for them to eat at work. They are very hearty and one makes an excellent breakfast. They can also be frozen for a later date so you don’t get hard boiled egg overload.