“A crispy coating made with cornflakes and pork sausage dresses up this Scotch egg recipe. They’re fabulous hot out of the oven. Or enjoy them cold for a snack.” — Dorothy Smith, El Dorado, Arkansas
Photo: Taste of Home
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- 1 pound bulk pork sausage
- Salt and pepper to taste
- 6 large eggs hard-boiled
- 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.
1 egg: 283 calories, 20g fat (7g saturated fat), 275mg cholesterol, 463mg sodium, 11g carbohydrate (3g sugars, 0 fibre), 14g protein.