Pressure Cooker Scotch Eggs

• Gluten free

• Meat

  • 1 lb Sausage, country style ground

• Refrigerated

  • 4 Eggs, large

• Oils & Vinegars

  • 1 tbsp Vegetable oil

Found on pressurecookingtoday.com

Directions

• Put a steamer basket* in the pressure cooker pot. Add 1 cup water and the eggs. Lock lid in place, cook on High Pressure for 6 minutes.** When timer beeps, let the pressure release naturally for 6 minutes. Then turn off pressure cooker and do a quick pressure release. When the pressure is released, carefully remove the lid. Remove the steamer basket from the pressure cooking pot. Put eggs into ice cold water to cool. When the eggs are cool remove the shells. Divide the sausage into four equal pieces. Flatten each piece into a flat round. Place the hard boiled egg in the center and gently wrap the sausage around the egg. Heat the pressure cooking pot on saute or browning. When the pot is hot, add oil and brown the Scotch eggs on four sides. Remove the Scotch Eggs from the pressure cooker and add 1 cup water. Put a rack in the pressure cooking pot and place the Scotch Eggs on the rack. Lock the lid in place and pressure cook on high pressure for 6 minutes. When timer beeps, do a quick pressure release. When the pressure is released, carefully remove the lid.