How to make it

  • 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, vegetables, or fried fish.
  • Makes 1 to 1 1/2 cups.

Reviews & Comments 2

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    " It was excellent "
    chef_irish ate it and said...
    Very Very Good and I'm Irish...
    So High 555555555
    Was this review helpful? Yes Flag
    " It was excellent "
    debbie919 ate it and said...
    We used to have the Scotch Eggs at the British Festival every year in Houston, but never had them with a sauce - can't wait to try it! This sounds delicious, thank you!
    Was this review helpful? Yes Flag

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