Scotch Eggs
By kmcgraw1
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Ingredients
- 1 pound bulk pork sausage
- Salt and pepper, to taste
- 6 Hard-Cooked Eggs
- 1 Egg, Slightly Beaten
- 3/4 Cup Crushed Cornflakes
Details
Servings 6
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.
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