8 oz. sausage (Jimmy Dean is always good!), divided into 4 equal parts (about 2 oz. each)
1 egg, lightly beaten
3/4 tsp. salt
1/2 tsp. dry mustard
1 1/2 c. cornflakes, crushed
oil, for deep frying
Wrap each sausage section around each hard boiled egg. Make sure the egg is completely covered with the sausage.
Add the lightly beaten egg to a shallow bowl. Add the flour, salt, pepper, and dry mustard to another shallow bowl. Add the crushed cornflakes to a third shallow bowl.
|Cookin' up the Scotch Eggs|
Take your sausage wrapped eggs, and one at a time dip first in the beaten egg, then coat in the flour mixture, then back in the raw egg, then roll in the cornflakes. Then put each ball into the oil. Make sure the whole ball gets cooked. Just roll to a different side every minute or so until each ball is a golden brown color. Don't burn them! Serve hot.