Scotch Eggs

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Ingredients

  • 1 pound bulk pork sausage
  • Salt and pepper to taste
  • 6 hard-cooked eggs
  • 1 egg, lightly beaten
  • 3/4 cup crushed cornflakes
  • 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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