- 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
- Salt and pepper to taste
- 6 hard-boiled large eggs
- 1 egg, lightly beaten
- 3/4 cup crushed cornflakes
- Divide the sausage into six portions; flatten and sprinkle with salt and pepper. Shape each portion around a peeled hard-boiled 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. Yield: 6 servings.
Reviews for Scotch Eggs
"These turned out delicious but I had to make a few changes because I didn't have bulk sausage. I used plain ground pork and then added a few more spices; thyme, sage, nutmeg and the pepper. I followed the method exactly as written. We all liked them and I will be making them again soon."
"I love scotch eggs. I tried this recipe because of the cornflake crust. They were quite tasty. The coating was crisp which was a nice texture."
"This is great!"
"They really don't turn out at all like the picture and they have a peculiar taste."
"Very good, loved it,easy to make"
"This is a wonderful recipe that I have been making for years - best baked, not deep fried. I use medium eggs, form a meat patty on your hand, place egg on meat patty, wrap around the hard boiled egg, covering completely with meat, dip in egg & roll in the crumbs. bake on my broiler pan & they are wonderful. Always make 1 doz. or more as they go fast! Taught a cooking class to grade school children & they loved them & it was easy for them to make. Always get compliments when I take or serve them for a brunch."
"Sorry...didn't see the title on the recipe"
"These are called scotch eggs and are usually deep fried, but doing them in the oven would be so much healthier. Thanks for the directions. Oh and yes I agree with the others.....small or smallest in eggs are the best to use."
" I've been using peewee eggs for scotch eggs, AND devilled eggs. They're just the perfect size, but not easy to find. Ask your egg seller at the local farmers market.ViolaB "