Classic Scotch Eggs with Creamy Mustard Sauce Recipe

Classic Scotch Eggs with Creamy Mustard Sauce

If you’ve never heard of or had the pleasure of eating (or making) a Scotch egg, then you’re in for a tasty treat. Follow this easy recipe to guide you in making a perfectly boiled egg wrapped in sausage, coated in breadcrumbs, baked, and coated with a sensational sauce! Recipe provided by Anne, People Services Manager for Mariano's.

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Ingredients

  • 1 pound pork sausage, without casings
  • 6 large hard-cooked eggs, peeled
  • 1 large egg
  • 1 tsp. mustard
  • 1 tbsp. water
  • 1 cup bread crumbs
  • 2 tbsp. unsalted butter
  • 2 tbsp. all-purpose flour
  • 1 tsp. finely chopped fresh parsley
  • 1 1⁄4 cup half-and-half
  • 1 tsp. Dijon mustard

Directions

  • To make the eggs: Preheat 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 hard cooked egg. In a bowl whisk the egg with the mustard and water. Roll each wrapped egg in the bread crumbs. Then, dip the wrapped eggs in the beaten egg mixture. Roll in the bread crumbs again, and place on 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 creamy mustard sauce.
  • To make the creamy mustard sauce: 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 salt and pepper to taste, 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 Dijon mustard and parsley and whisk until combined. Serve with scotch eggs and enjoy.

Ingredients

  • 1 pound pork sausage, without casings
  • 6 large hard-cooked eggs, peeled
  • 1 large egg
  • 1 tsp. mustard
  • 1 tbsp. water
  • 1 cup bread crumbs
  • 2 tbsp. unsalted butter
  • 2 tbsp. all-purpose flour
  • 1 tsp. finely chopped fresh parsley
  • 1 1⁄4 cup half-and-half
  • 1 tsp. Dijon mustard

Directions

  • To make the eggs: Preheat 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 hard cooked egg. In a bowl whisk the egg with the mustard and water. Roll each wrapped egg in the bread crumbs. Then, dip the wrapped eggs in the beaten egg mixture. Roll in the bread crumbs again, and place on 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 creamy mustard sauce.
  • To make the creamy mustard sauce: 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 salt and pepper to taste, 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 Dijon mustard and parsley and whisk until combined. Serve with scotch eggs and enjoy.