|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 33g||42%|
|Saturated Fat 14g||69%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 2g||8%|
|*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.|
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.
- 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
Gather the ingredients.
Preheat the oven to 400 F. Place a rack in a shallow baking pan.
On a sheet of waxed paper, divide the sausage into 6 equal portions; wrap 1 portion around each egg.
In a bowl, whisk the egg with mustard and water.
Roll each wrapped egg in bread crumbs.
Then, dip the wrapped eggs in the beaten egg mixture. Roll in the bread crumbs again, and place in the prepared baking pan.
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.
Make the Dijon Sauce:
Gather the sauce ingredients.
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.