These Scotch Egg Canapés are the perfect savory stacker.
Scotch Egg Canapés
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- 3 slices firm white sandwich bread, frozen
- 8 ounces ground pork breakfast sausage
- ½ cup all-purpose flour
- 2 large eggs, beaten
- ½ cup fine bread crumbs
- 1 cup vegetable oil
- 3 slices medium Cheddar cheese
- 3 medium hard-cooked eggs, peeled
- ¼ cup prepared piccalilli*
- Preheat oven to 350°.
- Line 2 rimmed baking sheets with parchment paper.
- Using a 1¾-inch round cutter, cut 8 rounds from frozen bread slices. Place on a prepared baking sheet.
- Bake until bread slices are crisp and light golden brown, 7 to 10 minutes. Let cool completely.
- Line a rimmed baking sheet with waxed paper.
- Divide sausage into 8 golf-ball-size balls. Press flat onto prepared baking sheet. Place in freezer for 10 to 15 minutes.
- Remove sausage patties from freezer, and dredge in flour, beaten egg, and bread crumbs to coat.
- In a medium sauté pan, heat oil over medium-high heat until shimmering. Fry sausage patties until crumb coating is light golden brown, approximately 1 minute per side. Drain on paper towels, and place on prepared baking sheet.
- Bake until interiors of sausage patties are cooked, 5 to 7 minutes.
- Using a 1¾-inch round cutter, cut each sausage patty to neaten edges, discarding scraps. Using the same cutter, cut 8 rounds from cheese slices, discarding scraps.
- Using an egg slicer, slice boiled eggs horizontally into thin slices.
- Spread piccalilli onto toasted bread rounds. Top each with a sausage patty, a cheese round, and an egg slice.
- Serve immediately.
- *Piccalilli is a flavorful relish made from pickled vegetables, such as cucumber, onion, and cauliflower. We used Heinz Piccalilli Pickle. Look for jars of this condiment in the pickle section or the British foods section of most grocery stores.
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