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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.
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Ingredients
  

For the Scotch Eggs:

  • 6 eggs
  • 1-½ pounds ground pork sausage
  • 1 tsp. chili powder
  • ½ tsp. smoked paprika
  • 2 tbsp. fresh chives, chopped
  • Sea salt and pepper, to taste 
  • 1 large egg
  • 1 tsp. Dijon mustard
  • 1 tbsp. water
  • 1 cup Panko breadcrumbs

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.
  • In a bowl, whisk an egg with the mustard and water.
  • 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.
  • Remove from the oven; cut into halves lengthwise; serve hot with the creamy mustard sauce.

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.