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.

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nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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1/2 tsp / 2 ml	each curry powder and cider vinegar
2 tsp / 10 ml	honey
2 tbsp / 30 ml	each grainy Dijon mustard and mayonnaise
	Curry Mustard
1 package	Eggs2go! Omega 3 Hard Boiled 6 Pack Pouch, sliced thickly
4	fresh turkey or pork sausages, casing removed (about 375 g total)
12	slider buns, halved (or 24 slices fresh baguette)
2 tbsp / 30 ml	vegetable or olive oil

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.

This recipe was made with:

These plain Omega 3 eggs are hard cooked and peeled for you – it’s the ultimate in nutrition and convenience.

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