Scotch eggs were rumored to have started in a London department store, inspired by the Moghul dish Nargisi Kofta, but these days, they’re a relatively common picnic food in the United Kingdom. A true scotch egg consists of a hard-cooked egg wrapped enveloped in sausage, then coated in bread crumbs and baked (or fried!).
1 pound bulk pork sausage
6 hard cooked eggs, peeled
1 cup fine dry bread crumbs, purchased or home made, plain or seasoned
1 tbs water
1 tsp prepared mustard
2 tbs butter
2 tbs flour
salt and pepper to taste
1 tsp chopped parsley
1 to 1 1/4 cups half-and-half
1 tbs Dijon mustard
On a sheet of waxed paper, divide sausage into 6 equal portions. Wrap 1 portion around each egg. Roll each wrapped egg in bread crumbs. Beat egg with mustard and water.
Dip sausage-wrapped eggs in beaten egg mixture. Roll in bread crumbs again. Place on a rack in a shallow baking dish. Bake at 400 degrees 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.
Dijon Sauce: 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. Whisk in mustard. Serve over Scotch eggs (this is great over vegetables or fried fish as well!). Makes 1 to 1 1/2 cups.
Image Credit: Melissa ‘Liss’ Burnell