Baked Scotch Eggs with Dijon Sauce

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Ingredients:

1 pound bulk pork sausage
6 hard cooked eggs
1 cup fine dry bread crumbs, purchased or homemade, seasoned or plain
1 tablespoon water
1 egg
1 teaspoon prepared mustard Sauce
2 tablespoons butter
2 tablespoons flour
1 teaspoon chopped parsley
Salt and pepper to taste

Method of Preparation

Make six equal portions of sausage on a sheet of waxed paper. Wrap one portion around each egg. Now roll each wrapped egg on bread crumbs. In a bowl beat egg with water and mustard. Beat the mixture till it is frothy. Dip sausage wrapped egg into the mixture. Again roll over the bread crumbs and lace it one by one on a rack in a shallow baking dish.

Bake it at 400 degrees for 35 minutes. Within this baking time turn them and continue baking till brown. Remove from the oven and cut into halves lengthwise. Serve hot with Dijon sauce.