Classic Scotch Eggs With Creamy Mustard Sauce

Classic Scotch Eggs With Creamy Mustard Sauce

The Spruce / Cara Cormack

Prep: 15 mins
Cook: 35 mins
Total: 50 mins
Servings: 6 servings
Nutrition Facts (per serving)
497 Calories
33g Fat
28g Carbs
22g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 497
% Daily Value*
Total Fat 33g 42%
Saturated Fat 14g 69%
Cholesterol 310mg 103%
Sodium 1038mg 45%
Total Carbohydrate 28g 10%
Dietary Fiber 2g 8%
Protein 22g
Calcium 164mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Scotch eggs are hard-cooked eggs with a sausage crust, served with a creamy butter sauce with a little Dijon mustard. These Scotch eggs make a beautiful and delicious dish for any occasion.

Ingredients

  • 1 pound bulk pork sausage
  • 6 hard-cooked eggs, peeled
  • 1 cup fine dry bread crumbs (purchased or home-made, plain or seasoned)
  • 1 egg
  • 1 tablespoon water
  • 1 teaspoon prepared mustard
  • For the Sauce:
  • 2 tablespoons butter
  • 2 tablespoons flour
  • salt (to taste)
  • pepper (to taste)
  • 1 teaspoon parsley (chopped)
  • 1 to 1 1/4 cups half-and-half
  • 1 tablespoon Dijon mustard

Steps to Make It

  1. Gather the ingredients.

    Classic Scotch Eggs With Creamy Mustard Sauce ingredients

    The Spruce / Cara Cormack

  2. Preheat the oven to 400 F. Place a rack in a shallow baking pan.

    wire rack on top of baking sheet

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  3. On a sheet of waxed paper, divide the sausage into 6 equal portions; wrap 1 portion around each egg.

    eggs wrapped in sausage

    The Spruce / Cara Cormack

  4. In a bowl, whisk the egg with mustard and water.

    whisk the egg with mustard and water in a bowl

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  5. Roll each wrapped egg in bread crumbs.

    sausage wrapped eggs rolled in bread crumbs

    The Spruce / Cara Cormack

  6. Then, dip the wrapped eggs in the beaten egg mixture. Roll in the bread crumbs again, and place in the prepared baking pan.

    roll the wrapped eggs in the egg mixture and more bread crumbs

    The Spruce / Cara Cormack

  7. Bake in the preheated oven 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.

    cooked scotch eggs on a plate

    The Spruce / Cara Cormack

Make the Dijon Sauce:

  1. Gather the sauce ingredients.

    Dijon Sauce ingredients

    The Spruce / Cara Cormack

  2. In a small saucepan over medium-low heat, melt butter.

    butter in a saucepan

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  3. Whisk in flour; cook for about 1 minute, whisking constantly, until smooth and bubbling.

    butter and flour in a saucepan

    The Spruce / Cara Cormack

  4. Add seasonings, then add 1 cup of half-and-half a little at a time.

    add seasoning to the mixture in the saucepan

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  5. Continue whisking until thickened; add more half-and-half until desired consistency is reached.

    Creamy Mustard Sauce in a saucepan

    The Spruce / Cara Cormack