Scotch Eggs

Ingredients

• 1 pound(s) bulk pork sausage hot or blend
• 6 hard cooked eggs
• 1 cup(s) fine dry bread crumbs home-made/purchased, plain or seasoned
• 1 egg
• 1 tablespoon(s) water
• 1 teaspoon(s) prepared mustard
• Sauce
• 2 tablespoon(s) butter
• 2 tablespoon(s) flour
• to taste salt & pepper
• 1 teaspoon(s) chopped parsley
• 1-1 1/4 cup(s) half-and-half
• 1 tablespoon(s) dijon mustard

Preparation

1. 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.
2. Serves 6.
3. 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, vegetables, or fried fish.
4. Makes 1 to 1 1/2 cups.