Egg Farmers of Ontario has taken a pub staple and given it a modern update while staying true to its great taste. Scotch Eggs have been a tradition in pubs since 1738. Pair this combo of sausages and eggs with a variety of condiments and invite your friends over for the shamrock celebration.
Divide sausage into 8 equal balls. Pat each ball across the palm of your hand to make a flat oval shape.
Lay 1 hard-cooked egg in the center of the sausage. Wrap the sausage around the egg. Roll the sausage/egg in your hands to create a smooth surface. Continue with all eggs and sausage balls.
Meanwhile, place flour and pepper in large shallow dish. In another shallow dish, whisk together egg, 1 tbsp (15 mL) water and Dijon mustard. In a third shallow dish, gently toss together cornflakes and parsley.
Roll sausage balls in flour, follow by dipping into egg mixture and end with a coating of the cornflake mixture.
On a large rimmed baking sheet, place coated eggs on a greased rack. Bake in 425º F (230ºC) oven, turning once, until golden brown, about 25 minutes. Cut into halves length wise to serve.
Tip: Get kids involved! Children can help by rolling the coated sausage/eggs to make them smooth or by crushing corn flakes. Have them put the cornflakes in a plastic bag and use rolling pin to run over corn flakes for mess free fun.
Tip: To get a little fancy with the recipe substitute crushed corn flakes with panko to give the Scotch egg an elegant twist.