DJ Dj Scotch Egg plays the Roisin Dubh in Galway

dantbyhid

USvsTHEM presents:
Dj Scotch Egg
I'll Eat Your Face
Jimmy Penguin

Roisin Dubh
Tuesday 27th Jan
Tickets on sale now from www.roisindubh.net and Zhivago Records (091509960)


www.djscotchegg.com
www.myspace.com/djscotchegg
www.myspace.com/illeatyourfaceireland
www.myspace.com/jimmythehideouspenguin

Bluetonic

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:
On a sheet of waxed paper, divide sausage into 6 equal portions; wrap 1 portion around each egg. Roll each wrapped egg in bread crumbs. Beat egg with mustard and water; dip sausage-wrapped eggs in beaten egg mixture. Roll in bread crumbs again; place on a rack in a shallow baking dish. Bake at 400 degrees for about 35 minutes or until browned, turning once during baking. Cut into halves lengthwise; serve hot with Dijon sauce or sauce of your choice.
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.

http://southernfood.about.com/od/eggrecipes/r/bl10414a.htm