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

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur