Disregard- Testing

[GB101]

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.
Serves 6. 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 (this is great over vegetables or fried fish as well!). Makes 1 to 1 1/2 cups.
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.
Serves 6.

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 (this is great over vegetables or fried fish as well!).

Makes 1 to 1 1/2 cups.
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.
Serves 6. 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 (this is great over vegetables or fried fish as well!). Makes 1 to 1 1/2 cups.

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