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Ingredients:
- 1 pound bulk pork sausage
- 6 hard cooked eggs
- 1 cup fine dry bread crumbs, purchased or home made, plain or seasoned
- 1 egg
- 1 tablespoon water
- 1 teaspoon prepared mustard
- Sauce:
- 2 tablespoons butter
- 2 tablespoons flour
- salt and pepper to taste
- 1 teaspoon chopped parsley
- 1 to 1 1/4 cups half-and-half
- 1 tablespoon Dijon mustard
Preparation:
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, vegetables, or fried fish.
Makes 1 to 1 1/2 cups.
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