Scotch Eggs With Dijon Sauce |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I had these at our Irish fair and had to find the recipe. Ingredients:
1 pound bulk pork sausage |
6 hard cooked eggs |
1 cup fine dry bread crumbs, purchased or home made, plain or seasoned |
1 egg |
1 tablespoon water |
1 teaspoon prepared mustard |
sauce |
2 tablespoons butter |
2 tablespoons flour |
salt and pepper to taste |
1 teaspoon chopped parsley |
1 to 1 1/4 cups half-and-half |
1 tablespoon dijon mustard |
Directions:
1. On a sheet of waxed paper, divide sausage into 6 equal portions; wrap 1 portion around each egg.
2. Roll each wrapped egg in bread crumbs.
3. Beat egg with mustard and water; dip sausage-wrapped eggs in beaten egg mixture.
4. Roll in bread crumbs again; place on a rack in a shallow baking dish.
5. Bake at 400 degrees for about 35 minutes or until browned, turning once during baking.
6. Cut into halves lengthwise; serve hot with Dijon sauce or sauce of your choice.
7. Dijon Sauce:
8. In a small saucepan over medium-low heat, melt butter.
9. Whisk in flour; cook for about 1 minute, whisking constantly, until smooth and bubbling.
10. Add seasonings, then add 1 cup of half-and-half a little at a time. Continue whisking until thickened; add more half-and-half until desired consistency is reached.
11. Whisk in mustard; serve over Scotch eggs, vegetables, or fried fish.
12. Makes 1 to 1 1/2 cups.
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