Scotch Eggs

By marmar

Ingredients

• 1 lb. bulk pork sausage
• salt to taste
• pepper to taste
• 6 hard-cooked eggs
• 1 egg, lightly beaten
• 3/4 cup crushed cornflakes

Preparation

Step 1

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 degrees for 30 minutes or until meat is no longer pink, turning every 10 minutes.