Pound of breakfast sausage ready to use in the fridge?
I say use it all at once and have leftovers!
He says use half of it, then put 1/2 a pound of raw sausage back in the fridge for "another use"- that usually means it sits in there until it either:
a. gets made into the same exact dish the first half was used for (thus my one-and-done leftover stance)
b. goes bad
c. actually gets used in a different dish
Now, it doesn't really matter who's right or wrong- all that matters is that the sausage avoids option b. Given my leftover stance, I would also rather it avoid option a as well....but then that means I have to figure out how to use option c.
Well guess what. I did.
Bear with me- I know the picture doesn't make the most compelling argument, but dear lawrdy! Scotch Eggs. Not only that- but these babies are 'healthy'....at least as healthy as a hard-boiled egg encased in sausage can be (read: baked, not fried).
What really puts this dish over the top is the sauce. Had I exercised some restraint and taken a picture of the eggs just sliced in half, sprinkled with chopped parsley and served with a side of this sauce I might have taken a more tantalizing picture...but who has time for that when there are hot Scotch Eggs?!
Baked Scotch Eggs with Mustard Mayonnaise
- 1/2 pound pork sausage, seasoned as desired or pre-seasoned (I used Jimmy Dean's Hot Breakfast Sausage)
- 4 hard-boiled eggs, peeled
- 1/4 cup milk
- Flour for dredging (I do a mix of 3 parts flour, 1 part paprika)
- 1 egg, beaten
- 1 cup panko breadcrumbs, seasoned to taste with cumin, plenty of black pepper, and a generous sprinkle of seasoned salt (Lawry's)
Heat oven to 400, and butter four individual baking cups (or a muffin tin)
Divide sausage into 4 equal portions. Form each portion into a flat patty.
Dip a peeled egg into the milk. Roll the egg in the flour mixture, making sure that the egg is coated entirely. Gently shake off the excess flour.
Take one sausage patty and evenly form it around the egg. Check for air pockets or holes. Dip the sausage ball into the beaten egg, and then roll in the panko. Coat as evenly and completely as possible, shaking off the excess.
Stand each egg in the grease baking cup. Bake for 30 minutes.
Remove from oven and let cool for a few minutes. Slice each egg in half (top to bottom) and serve hot with Mustard Mayonnaise (or condiment of choice) and a pint.
-Allow leftover eggs to cool before refrigerating, or condensation will make the panko soggy.
- 1 cup mayonnaise (full fat, please)
- 1/4 cup yellow mustard
- 2 tsp sugar
- 1 egg
- 1/2 tsp paprika
Whisk egg, mayo, mustard and sugar in a medium saucepan over low heat. Stirring slowly and constantly, heat the mix just to before a simmer. Quickly remove from heat and stir to cool. Chill the mustard in the fridge until serving time.
*Be careful with the heat on this or the fat in the mayonnaise will break and separate. I tried to go too fast on my first attempt and ended up garnishing my garbage can with mustard sauce. Round two, low and slow, went flawlessly.