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 a British treat that is mainly enjoyed cold as picnic food, but these hand-held snacks have also become a popular item on America's gastropub menus. To make Scotch eggs, hard-cooked eggs are wrapped in a pork sausage and breadcrumb crust and then baked or deep-fried until crispy and golden brown. Traditionally, a mustard sauce is offered on the side.

For this recipe, hard-boiled eggs are wrapped in a layer of ground sausage and then coated in breadcrumbs, an egg and mustard mixture, and then breadcrumbs again. Although Scotch eggs can be deep-fried, here they are baked, making them a little healthier, as well as less messy and easier to prepare. As an accompaniment, a sauce of butter, half-and-half, and Dijon mustard is quickly cooked on the stove, providing a tasty dipping sauce with a little tang.

There is no doubt Scotch eggs have a long history, but where and who invented them is up for debate. One story is that they originated in Yorkshire, England, in the 19th century, and were named "Scotties" after the eatery where they were first made; they included a fish paste instead of ground sausage. Another version is that Scotch eggs are an interpretation of nargisi kofta, an Indian dish brought back to England by returning soldiers. A third claim comes from Fortnum & Mason, a London department store that states it created the Scotch egg in 1738 as a snack for wealthy travelers. One thing that seems consistent is that the Scotch egg was not a Scottish recipe.

Ingredients

  • For the Scotch Eggs:
  • 1 pound bulk pork sausage
  • 6 hard-cooked eggs, peeled
  • 1 egg
  • 1 teaspoon prepared mustard
  • 1 tablespoon water
  • 1 cup fine dry breadcrumbs (purchased or homemade, plain or seasoned)
  • For the Sauce:
  • 2 tablespoons butter
  • 2 tablespoons flour
  • Salt, to taste
  • Pepper, to taste
  • 1 teaspoon chopped parsley
  • 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

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

    whisk the egg with mustard and water in a bowl

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  5. Roll each wrapped egg in the breadcrumbs.

    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 breadcrumbs again, and place on the prepared baking pan. Bake in the preheated oven for about 35 minutes or until browned, turning once during baking.

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

    The Spruce / Cara Cormack

  7. Cut into halves lengthwise; serve hot with the creamy mustard sauce.

    cooked scotch eggs on a plate

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Make the Creamy Mustard Sauce:

  1. Gather the ingredients.

    Dijon Sauce ingredients

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

    butter in a saucepan

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

    butter and flour in a saucepan

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  4. Add the salt and pepper, then add 1 cup of half-and-half a little at a time. Continue whisking until thickened, adding more half-and-half until the desired consistency is reached.

    add seasoning to the mixture in the saucepan

    The Spruce / Cara Cormack

  5. Add the mustard and parsley and whisk until combined.

    Creamy Mustard Sauce in a saucepan

    The Spruce / Cara Cormack

  6. Serve with the Scotch eggs and enjoy.