Deconstructed Scotch Egg Sliders
Inspired by the famous pub snack, these sliders make a perfect lunch, brunch or appetizer, served along with gherkins and vegetable crudités.
- Prep time: 15 min
- Makes: 12
- Cook time: 10 min
- Fat.11 g
- Saturated Fat.2.5 g
- Potassium*.70 mg
- Cholestérol.135 mg
- Carbohydrates.20 mg
- Fibre.1 g
- Sugar.4 g
- Protein.9 g
- Sodium.210 mg
|2 tbsp / 30 ml||vegetable or olive oil|
|12||slider buns, halved (or 24 slices fresh baguette)|
|4||fresh turkey or pork sausages, casing removed (about 375 g total)|
|1 package||Eggs2go! Omega 3 Hard Boiled 6 Pack Pouch, sliced thickly|
|2 tbsp / 30 ml||each grainy Dijon mustard and mayonnaise|
|2 tsp / 10 ml||honey|
|1/2 tsp / 2 ml||each curry powder and cider vinegar|
Preheat a cast iron or heavy nonstick skillet over medium heat. Brush cut side of buns lightly with oil. In batches, toast buns, cut-side-down, for 1 to 2 minutes or until golden. Set aside.
Form sausage meat into 2-inch (5 cm) patties (about 3 patties per sausage). Brush any remaining oil over skillet return to heat. Add sausage to skillet and cook for 2 to 3 minutes per side or until browned and cooked through.
Place sausage on one side of buns, arrange a few slices of egg over top and drizzle with curry mustard (see below). Cap with bun tops and skewer with toothpicks to serve.
Curry Mustard: Blend mustard with mayonnaise, honey, curry powder and vinegar until smooth.
Use any fresh sausage you prefer such as mild or hot Italian, English banger or breakfast style. To make it easier to form patties, have a small bowl of water handy and keep your fingertips wet.
Add some leafy greens to the buns for a pop of colour.
Replace the curry mustard with your favourite condiment, such as chili sauce, hot sauce or even ketchup!
Low-carb fans can skip the bun and use a lettuce leaf instead.
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