- 1 pound bulk pork sausage
- Salt and pepper to taste
- 6 hard-cooked 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-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. Yield: 6 servings.
Reviews for Scotch Eggs
"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"