Smoky and Spicy Scotch Eggs
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.
Ingredients
For the Scotch Eggs:
For the Creamy Mustard Sauce:
- 2 tbsp. unsalted butter
- 2 tbsp. all-purpose flour
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tsp. fresh parsley, finely chopped
- 1-¼ cups half-and-half
- 1 tbsp. Dijon mustard
Instructions
To prepare the Scotch eggs:
- Pre-heat the oven to 400°F; place a rack in a shallow baking pan.
- Put eggs in a pot and cover with water; bring to a boil.
- Once the water is boiling, remove the pot from heat and cover; let sit for 10 – 12 minutes or until yolks are done to firmness desired.
- Remove the eggs from the water; let cool until they are cool enough to handle; peel the shell off the eggs.
- In a medium bowl, mix sausage, chili powder, smoked paprika, chives, salt and pepper until well combined.
- Divide sausage mixture into 6 equal portions.
- Flatten each sausage section and mold it around the cooked egg; place the sausage wrapped egg on a baking pan; repeat with remaining sausage portions and eggs.
- Place the cup of breadcrumbs on a large plate.
- Roll each wrapped egg in the breadcrumbs.
- Then, dip the wrapped eggs in the beaten egg mixture.
- Roll in the breadcrumbs again; place on the prepared baking pan.
- Place in the pre-heated oven; bake for 35 minutes or until sausage is completely cooked and slightly browned on top; turn once during the baking process.
To prepare the creamy mustard sauce:
- While the Scotch eggs are baking, in a small saucepan, over medium-low heat, melt the butter.
- Whisk in the flour; cook for about 1 minute, whisking constantly, until smooth and bubbling.
- 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 the mustard and parsley; whisk until combined; place in an airtight container and refrigerate until ready to serve.
