Step 1:
Divide sausage into 8 equal balls. Pat each ball across the palm of your hand to make a flat oval shape.
Step 2:
Lay 1 hard-cooked egg in the center of the sausage. Wrap the sausage around the egg and roll it in your hands to create a smooth surface. Continue with all eggs and sausage balls.
Step 3:
Meanwhile, place flour and pepper in a 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.
Step 4:
Roll sausage balls in flour, followed by dipping into the egg mixture and coating with the cornflake mixture.
Step 5:
On a large rimmed baking sheet, place the coated eggs on a greased rack. Bake in a 425°F (230°C) oven, turning once, until golden brown, about 25 minutes.
Step 6:
Cut into halves lengthwise to serve.
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