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 and roll it in your hands to create a smooth surface. Continue with all eggs and sausage balls.

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. Roll sausage balls in flour, followed by dipping into the egg mixture and coating with the cornflake mixture.

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. Cut into halves lengthwise to serve.

• 500 g 1 lb pork sausage, casing removed
• 8 8 hard-cooked eggs, peeled
• 75 ml 1/3 cup all-purpose flour
• 1 ml 1/4 tsp coarsely ground fresh pepper
• 1 1 egg
• 10 ml 2 tsp dijon mustard
• 750 ml 3 cups cornflakes, crushed
• 50 ml 1/4 cup minced fresh parsley (optional)