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Merguez-Wrapped Duck Eggs #BakingBloggers

 

This month, Sue of Palatable Pastime told the Baking Bloggers that for December: "Let's bake up some party appetizers that are perfect for any December holiday." Here's the #BakingBloggers holiday appetizers party.


Merguez-Wrapped Duck Eggs 

I thought about my favorite breaded appetizer: a Scotch egg. And I had just picked up a dozen duck eggs from Lake Family Forest Farms at our Sunday farmers' market where I was also picking up some meats from Pig Wizard. That sounded like a serendipitous match!

We actually filmed this appetizer for our new #CulinaryCam YouTube channel. As soon as the video is live, I'll link it here.

Ingredients serves 6
  • 1 pound ground sausage with no casing (I bought this Merguez lamb sausage locally at PigWizard), divided into roughly 2-1/2 ounce portions
  • 6 large boiled eggs, peeled (I used Peking duck eggs from Lake Family Forest Farms)
  • 1 large egg, beaten
  • ½ cup bread crumbs
  • Also need for serving: assorted pickles on the side, microgreens for garnish

 
Procedure

Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat. Place beaten egg in one bowl and bread crumbs in another bowl.


Flatten sausage into a thin patty and place the egg in the center. Gently wrap the egg with the sausage, pressing gently until it's completely covered and sealed around the egg.


Roll the sausage in the egg wash. Then roll in bread crumbs until completely covered.


Place finished eggs on the prepared baking sheet and place in the oven. 


Bake for 22 to 24 minutes until sausage is fully cooked through.


Serve warm. I served these with an assortment of pickles including carrots, beans, beets, onions, and peppers. I haven't posted all of the pickle recipes yet, but this course included my Dukkah-Spiced Quick Pickled Carrots.

That's a wrap for the #BakingBloggers' October event. We'll be back next month with a focus on recipes that use jelly and jam in them. Stay tuned...

Comments

  1. Loved these lamb mince covered duck eggs!

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  2. Love the idea of trying these with merguez!

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  3. I do love a good scotch egg, love your twist on them. I wish I had access to some of the interesting food items you feature all the time.

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  4. I adore baked Scotch Eggs - a lamb / duck version makes me think this would be ideal for Easter! It sounds delicious!

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  5. Love the lamb coating. I use duck eggs for baking but have never had them hard boiled. I know they are much richer than chicken eggs so I have never used them in any other application.

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  6. That must be a delicious and scrumptious appetizer!

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  7. You always come up with the most creative recipes. I have cooked with duck eggs once, and loved them!

    ReplyDelete

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