Classic Scotch Eggs with Creamy Mustard Sauce

Ingredients

For the Scotch Eggs:

• 1-pound pork sausage, without casings

• 6 large hard-cooked eggs, peeled

• 1 large egg

• 1 teaspoon mustard

• 1 tablespoon water

• 1 cup store-bought or homemade fine dry breadcrumbs

For the Sauce:

• 2 tablespoons unsalted butter

• 2 tablespoons all-purpose flour

• Salt, to taste

• Freshly ground black pepper, to taste

• 1 teaspoon finely chopped fresh parsley

• 1 1/4 cups half-and-half

• 1 tablespoon Dijon mustard

Steps to Make It

1. Gather the ingredients.

2. Preheat the oven to 400 F. Place a rack in a shallow baking pan.

3. On a sheet of waxed paper, divide the sausage into 6 equal portions; wrap 1 portion around each egg.

4. In a bowl, whisk the egg with the mustard and water.

5. Roll each wrapped egg in the breadcrumbs.

6. Then, dip the wrapped eggs in the beaten egg mixture. Roll in the breadcrumbs again, and place on the prepared baking pan. Bake in the preheated oven for about 35 minutes or until browned, turning once during baking.

7. Cut into halves lengthwise; serve hot with the creamy mustard sauce.

Make the Creamy Mustard Sauce:

1. Gather the ingredients.

2. In a small saucepan over medium-low heat, melt the butter.

3. Whisk in the flour; cook for about 1 minute, whisking constantly, until smooth and bubbling.

4. 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.

5. Add the mustard and parsley and whisk until combined.

6. Serve with the Scotch eggs and enjoy.