I have been making scotch eggs for a special breakfast treat for years. I use sweet and spicy mustard in my sauce, and I like to add onion powder and black pepper to the sausage mixture. I only use a dash of nutmeg because it changes the flavor of the sausage too much. I also use 2 pounds of sausage and 2 tbs of parsley; It looks and tastes better.
Date Posted: Jul. 20, 2007
Cooking Level: Expert
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