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
Sauce:
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
Preparation
– 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!
