The Mid Century cook sure loved to use molds! I sometimes find this a little crazy to be honest. But it certainly gives a nice presentation.
The cornflakes were an interesting addition. It basically provides a crunchy crust on top of the sausage. The juices from the meat soak into the flakes a bit, but they remain crunchy. So you get a crunchy texture element to the dish.
Mixing the sausage with the other ingredients gives you a sausage meatloaf. So, it’s breakfast sausage, but with a little oomph.
For the scrambled eggs, I added salt, pepper and a bit of cream. They were super creamy and quite delicious.
The presentation was what made the dish.
BAKED SAUSAGE MEAT RING
3 Tablespoons Cornflakes
1 Pound Sausage
1 Tablespoon Minced Onion
3/4 Cup Fine Bread Crumbs
2 Tablespoons Chopped Parsley
1 Egg, Beaten
8 Eggs, Cooked Scrambled
Preheat oven to 350 degrees. Grease a 7 inch ring mold. Cover bottom with cornflakes. Combine sausage, onion, bread crumbs, parsley and beaten egg. Press into mold. Bake for 15 minutes. Drain fat and bake an addition 15 minutes. Invert ring on serving platter. Place scrambled eggs in the center and serve.
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