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Scotch Eggs




Source of Recipe


link


Recipe Introduction


This is a beautiful and delicious dish for any occasion.


Recipe Link: http://southernfood.about.com/library/rec01/bl10414a.htm

List of Ingredients




Scotch Eggs

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
On a sheet of waxed paper, divide sausage into 6 equal portions; wrap 1
portion around each egg. Roll each wrapped egg in bread crumbs. Beat egg
with mustard and water; dip sausage-wrapped eggs in beaten egg mixture. Roll
in bread crumbs again; place on a rack in a shallow baking dish. Bake at 400
degrees for about 35 minutes or until browned, turning once during baking.
Cut into halves lengthwise; serve hot with Dijon sauce or sauce of your
choice.
Serves 6.
Dijon Sauce: In a small saucepan over medium-low heat, melt butter. Whisk in
flour; cook for about 1 minute, whisking constantly, until smooth and
bubbling. 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. Whisk in mustard; serve over Scotch eggs,
vegetables, or fried fish.
Makes 1 to 1 1/2 cups.


Recipe