The Crumbs on the Table Around a Sausage-wrapped Egg + Chateau d’Aqueria 2019 Tavel Rosé #TurkeyDayRosé #AGrimmThanksgiving #Sponsored

 This is a sponsored post written by me on behalf of Kobrand Wine and Spirits in conjunction with their #TurkeyDayRosé  event. Complimentary wine was provided for this post 

though no other compensation was received. This page may contain affiliate links.

"...the countryman let [his little puppies] have no peace until at last they went, and got on the table, and ate up the bread-crumbs with all their might. But at that very moment the mistress came, and seized the stick in great haste, and beat them and treated them very hardly."

~The Crumbs on the Table 

The Crumbs on the Table Around a Sausage-wrapped Egg

2019 Chateau d’Aqueria Tavel Rosé

When I started thinking about what to make that used breadcrumbs, I remembered that Hansel and Gretel dropped breadcrumbs in the forest to find their way back home. But I had already planned to make Hansel and Gretel Gingerbreads. So, I thought about my favorite breaded appetizer: a Scotch egg.

And I had just picked up a dozen duck eggs from Lake Family Forest Farms at our Sunday farmers' market where I was also picking up some meats from Pig Wizard. That sounded like a serendipitous match!

Ingredients serves 8

• 1 pound ground sausage with no casing (I bought this Sicilian sausage locally at PigWizard), divided into 2 ounce portions
• 8 large boiled eggs, peeled (I used Peking duck eggs from Lake Family Forest Farms, boiled for 2 minutes, then let them cool in the water before peeling)
• 1 large egg, beaten
• ½ cup bread crumbs (I used Italian-style to match the Sicilian sausage flavors)
• Also need for serving: assorted pickles on the side, microgreens for garnish

 

Procedure

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Place beaten egg in one bowl and bread crumbs in another bowl.

Flatten sausage into a thin patty and place the egg in the center. Gently wrap the egg with the sausage, pressing gently until it's completely covered and sealed around the egg.

Roll the sausage in the egg wash. Then roll in bread crumbs until completely covered.

Place finished eggs on the prepared baking sheet and place in the oven. Bake for 22 to 24 minutes until sausage is fully cooked through.

Serve warm. I served these with an assortment of pickles including carrots, beans, beets, onions, and peppers. I haven't posted all of the pickle recipes yet, but this course included my Dukkah-Spiced Quick Pickled Carrots. And I poured the 2019 Chateau d’Aqueria Tavel Rosé from Kobrand Wine and Spirits* as a match.

Tavel Rosé

This Rosé, a Grenache-based blend of grapes typical of the southern Rhône Valley, was a stunning clear geranium color in the glass. The grapes were hand-harvested from the Château d’Aqueria estate whose vineyards span 163 acres across the sandy slopes of Tavel. It was interesting to read how the each of the grape varieties are destemmed and macerated to extract color, then blended two at a time to achieve desired color and structure. The wine is fermented in stainless steel for just over two weeks and is blended twice before bottling.

As I wrote - to the eye - this wine is a gorgeous color. On the palate it was a bone-dry but hefty Rosé that could hold its own against the sausage-wrapped eggs.

 

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*Disclosure: I received compensation in the form of wine samples for recipe development and generating social media traction. My opinions do not necessarily reflect the opinions of the organizer and sponsors of this event.