Ingredients
- 1 pound bulk pork sausage
- Salt and pepper to taste
- 6 hard-cooked eggs
- 1 egg, lightly beaten
- 3/4 cup crushed cornflakes
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Scotch Eggs
Time: 10 minutes prep, 30 minutes cook
Servings: 6
Directions
- Divide the sausage into six portions; flatten and sprinkle with salt and pepper. Shape each portion around a peeled hard-cooked egg. Roll in beaten egg, then in cornflake crumbs. Place on a rack in a baking pan. Bake, uncovered, at 400° for 30 minutes or until meat is no longer pink, turning every 10 minutes.
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