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Scotch Eggs with Mustard Sauce

Reviewed: Jul. 17, 2011
IMPORTANT PREP TIP: DRY the peeled eggs before wrapping them in sausage. You won't have to chase them around the kitchen when they come squirting out of the wrap when you squeeze. I LOVE this dish but make it very differently. I roll them in cracker crumbs for a softer, slightly sweeter crust and I bake them on a broiler pan (two levels to trap the fat) so they don't sit in grease. Mustard of any kind is great, however, consider drizzling a little maple syrup instead. Yummy.
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