Turkey sausages! Man that sounds good, we don't get anything interesting here in New Zealand. Our meat is pretty decent quality but things like turkey only happen at Christmas time and even then it's not cheap.
No, this is just for some variety at home. I happened across the recipe for Scotch eggs, and thought the turkey or chicken sausage would be a nice change. Shall we just call it a variation of the traditional?
For those who don't know, Scotch eggs is made in this manner: To serve 6:
Divide 1 pound sausage into 6 equal portions. Form each portion of sausage around a hard cooked egg (smaller eggs work best for this). Dip each "ball" into beaten egg, then plain dry breadcrumbs, and deep-fry until the sausage is done and the ball is browned. Or, after breading, bake in the oven until brown and done. These can be served for breakfast or for snacks. Some like them cold or room temp. Scotch eggs on a stick can be found at some fairs.
Grace - I've been meaning to try them out myself. Personally if you weren;t to use pork mince - I'd go with chicken mince. No reason to change the name as far as I can see.
Enough fat in it to mimic pork so it should hold together better than turkey mince which can be fairly lean, unless you want to add some diced bacon fat into the mix. Chiken is still the winner in my mind.
Let us know what you do... would be interesting to know
I make Scotch eggs a lot in summer. The pork sausagemeat works well because of its fat content - whilst the turkey/chicken mince may make the covering a little dry in texture.
I always add some sage to the sausagemeat before wrapping the eggs. I also use quail eggs to make cocktail-sized scotch eggs.
I don't think worrying about the name is important - but in case you have the equivalent of a British Trades Description Act and are scared of being taken to court - then why not call them Picnic Eggs?!
I'll let you know how they turn out when I make them for the first time. This apparently is a very popular dish in some parts of the world, so maybe there's some trick to making them...perhaps undercooking the eggs initially, or maybe in the timing of getting the meat cooked through, without over-heating the centers of the eggs?