SCOTCH EGGS

This is a recipe which I have not made for ages, but use to make quite often. Tonight my daughter and I had it for dinner with green beans. Acutally it is great for breakfast, but we love breakfast for dinner. The sauce is very easy to overcook, so watch it closely. I like to add more dry mustard so it is a bit spicier. Also I love to use the spicy/hot sausage when I make this.

Scotch Eggs with Mustard Dipping Sauce

½ lb. roll of spicy or regular sausage
6 T. bread crumbs
1 egg, slightly beaten
4 hard cooked eggs, peeled
1 can (4oz.) refrigerated crescent dinner rolls
Mustard Dipping Sauce

Preheat oven to 450 degrees. In a small bowl, combine sausage, bread crumbs and egg, mixing well. Divide sausage mix into 4 equal parts, shaping into 4 patties. Wrap one patty completely around on egg. Place in an ungreased 8-9 in. square pane. Bake 15 minutes. Drain eggs on paper toweling or paper. Cool 10 minutes for easier handling. Reduce oven to 375 degrees. Separate dough into 4 triangles. Press out each triangle to enlarge slightly. Place sausage-wrapped egg in center of each triangle. Roll up, starting in starting at shortest side of triangle, gently wrapping dough around egg and rolling to opposite point. Pinch edges of dough to seal and completely cover egg. Place in an ungreased 8-9 in. pan and bake 12-15 minutes or until brown.

Mustard Dipping Sauce
2 T. dry mustard
1 T. sugar
2 T. cider vinegar
1 egg slightly beaten
¼ c. mayonnaise
In small saucepan over low heat, combine mustard, sugar, vinegar and egg, mixing well. Cook 2-3 minutes or until thickened, stirring constantly. Refrigerate 10-15 minutes. Stir in mayonnaise. Makes 1/3 cup.
From Woman’s Day Meals In Minutes July 1987

We were looking at this magazine over the week end and found wonderful recipes to try. Yes, it really is from July of 1987. Give it a try and let me know what you think.