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GRBC Scotch Egg with saltine cracker crust and spicy hop mustard.

For the egg:
4 each farm eggs, hard boiled and shells removed
12 oz. your favorite fresh bulk ground sausage.
1 C All purpose flour
1 each raw egg beaten
1/2 C whole milk
1 1/2 C Saltine cracker crumbs
TT salt and pepper

Spicy hop mustard
1 ea roasted jalapeño, diced with seeds
2 ea garlic cloves
1/2 yellow onion, chopped fine
1/4 C stone ground mustard
4 Tbsp French's yellow mustard
1 tsp Dry mustard powder
1 C GRBC ipa
1/2 C sour cream
1 tbsp white wine vinegar
TT salt and pepper

To bread the egg, divide and roll out on a cutting board 4 equal pieces of pork sausage. Venison sausage would be great this time of the year! Cover each egg in sausage completely. Then roll into seasoned flour. Next, beat egg with milk and Coat your sausage covered egg into milk. Cover completely and finish in the saltine cracker crumbs.
To cook, deep fry or bake until egg has warmed trough and sausage is fully cooked.
For the mustard sauce;
In a small sauté pan cook jalapeño, onion, and garlic in oil until slight color forms. Add stone ground mustard and beer. Let thicken and set aside to cool.
Add yellow mustard and all remaining ingredients. Season with salt and pepper to taste. Whisk smooth and serve with a quartered scotch egg.

Courtesy:
Adam G. Watts
Executive Chef

Grand Rapids Brewing Co.
1 Ionia Ave SW
Grand Rapids, MI 49503
(c) 269-203-5746

On Dec 5, 2012, at 8:03 AM, "Chris Knape" <knape@seyferthpr.com> wrote:

> I need a recipe.
>
> Sent from my iPhone
>
> On Dec 5, 2012, at 8:02 AM, "Adam Watts" <chefadam@grbrewingcompany.com<mailto:chefadam@grbrewingcompany.com>> wrote:
>
> Scotch egg w/ hoppy mustard for tomorrow.
>
> Adam G. Watts
> Executive Chef
>
> Grand Rapids Brewing Co.
> 1 Ionia Ave SW
> Grand Rapids, MI 49503
> (c) 269-203-5746

For the egg:
4 each farm eggs, hard boiled and shells removed
12 oz. your favorite fresh bulk ground sausage.
1 C All purpose flour
1 each raw egg beaten
1/2 C whole milk
1 1/2 C Saltine cracker crumbs
TT salt and pepper

Spicy hop mustard
1 ea roasted jalapeño, diced with seeds
2 ea garlic cloves
1/2 yellow onion, chopped fine
1/4 C stone ground mustard
4 Tbsp French's yellow mustard
1 tsp Dry mustard powder
1 C GRBC ipa
1/2 C sour cream
1 tbsp white wine vinegar
TT salt and pepper

To bread the egg, divide and roll out on a cutting board 4 equal pieces of pork sausage. Venison sausage would be great this time of the year! Cover each egg in sausage completely. Then roll into seasoned flour. Next, beat egg with milk and Coat your sausage covered egg into milk. Cover completely and finish in the saltine cracker crumbs.
To cook, deep fry or bake until egg has warmed trough and sausage is fully cooked.
For the mustard sauce;
In a small sauté pan cook jalapeño, onion, and garlic in oil until slight color forms. Add stone ground mustard and beer. Let thicken and set aside to cool.
Add yellow mustard and all remaining ingredients. Season with salt and pepper to taste. Whisk smooth and serve with a quartered scotch egg.

Adam G. Watts
Executive Chef

Grand Rapids Brewing Co.
1 Ionia Ave SW
Grand Rapids, MI 49503
(c) 269-203-5746

On Dec 5, 2012, at 8:03 AM, "Chris Knape" <knape@seyferthpr.com> wrote:

> I need a recipe.
>
> Sent from my iPhone
>
> On Dec 5, 2012, at 8:02 AM, "Adam Watts" <chefadam@grbrewingcompany.com<mailto:chefadam@grbrewingcompany.com>> wrote:
>
> Scotch egg w/ hoppy mustard for tomorrow.
>
> Adam G. Watts
> Executive Chef
>
> Grand Rapids Brewing Co.
> 1 Ionia Ave SW
> Grand Rapids, MI 49503
> (c) 269-203-5746

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