Skip to main content

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.

 

on the web, on Facebook, on Twitter, and Instagram
*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.

Comments

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce