Scotch Eggs Re-post from January 15, 2011

Hello, my dears.

It's been a beautiful yet stressful week. Celebrating one life (my uncle) while worrying about another (my dad, in the hospital with V-tacs that they can't figure out. Except to call them V-tacs. Which by the way is easier and less stressful to say than Ventricular Tachycardia.) 

I said I wasn't posting again until Monday. But when I stress, I cook. This week I made Scotch Eggs with Dijon Sauce, and they were lovely and far too rich. Which made them lovely. So I thought I'd share them with you. And they're pretty easy–insofar as you consider from-scratch-cooking easy. I do. If opening a box and pouring it into a pan is your speed, then these might not be easy. But they are worth it. Let us proceed.

Scotch Eggs With Dijon Sauce
1 pound bulk pork sausage (I am partial to Jimmy Dean. Mostly because I'm pretty sure it references James Dean. And any sausage that wears black leather and rides motorcycles is a sausage of mine.)
6 hard cooked eggs (plus extra for the little people in your life who love boiled eggs)
1 cup fine dry bread crumbs
1 egg
1 Tbsp water
1 tsp prepared mustard

2 Tbsp butter
2 Tbsp flour
Salt and Pepper to taste
1 tsp chopped parsley  (Okay. Someone needs to explain parsley to me. What's it's point? I mean it's cute and all, but once it's cooked it tastes like slightly chewy air.)
1 to 1 1/4 cups half and half (And this is where we part ways. Because I used skim milk and no one died. Oh stop gasping in horror. It works fine.)
1 Tbsp Dijon Mustard

– On a sheet of waxed paper, divide sausage into 6 equal portions; wrap 1 portion around each egg. (This is oddly fun. Like popping bubble-wrap bubbles, except not.)

– Roll each wrapped egg in bread crumbs.

-Beat egg with mustard and water. Dip bread crumbed eggs in beaten egg mixture.

– Roll again in bread crumbs; place on a rack in a shallow baking dish (A rack? I've got no racks except cooling racks, and I think those things are just aluminum sprayed silver. No way am I baking on them. Can you say 'Aluminum Cancer'? Just stick them on a cookie sheet. It works fine.)

– Bake at 400 degrees for about 35 minutes or until browned. Turn once during baking. Cut into halves lengthwise; serve hot with Dijon sauce. (Or don't cut in half. It's fun to let them roll around your plate while you try to stab them with a fork.)

– Dijon Sauce: In a small saucepan over medium-low heat, melt butter. Whisk in flour; cook for about a minute, whisking constantly until smooth and bubbling.

-Add seasonings, then add half and half a little at a time, whisking constantly until to desired thickness. 

– Whisk in mustard. Serve over Scotch eggs, vegetables, or fried fish. Yeah, it's THAT good. But don't serve it over chocolate cake, because, ew.

Pictures, my young cooking-padawans!

Clearly, I increased the recipe owing to the testosterone-factor in the Miller Family. Look how pretty those lovely eggs are on that lovely plate! (The lone egg is for my littlest-dude's after school snack.)
Slightly blurry ingredients. They were not blurry in real-life.


Look how weird that meat looks on my iPhone 4. Actually, it's not on my iPhone 4; it's on an old cookie sheet. But you know what I mean. Really I should invest in a good digital camera. But really again, this isn't bad for an iPhone. Here we have the meat portions and one partially wrapped egg.


Closeup on the Partially Wrapped Egg of Gorgeousness.


Fully wrapped egg being enrobed in breadcrumbs. Wouldn't you like to be that little egg?


Rolled, dipped, rolled, and placed on rack-free cookie sheet. So sue me.


And the finished, sliced, fully Dijon-sauce-drizzled product. Yum-city. And also Very Rich-city.


The "Gypsy Kings" on my iPod. The only music by which to cook adventurous food. I Samba'd all over that kitchen, baby!
Enjoy, my friends. Enjoy!
**Disclaimer – This is not a professional cooking blog. If it were, my cookie sheets would be pristine silver, and show no signs of having ever been used. However, my cookie sheets have had the living shine used out of them, and are therefore permanently discolored. It is just a sign of what a great mom I am. And no, I don't need any suggestions about how baking soda and a little bit of boar fat would take those stains right off. I like my stains. And I don't like boar fat.
With love and lots of cookies,
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