Scotch Eggs

1 pound bulk pork sausage
1/2 teaspoon Lawry's seasoned salt
1/2 cup heavy cream
1/3 cup fresh chopped parsley
1 cup crushed cornflakes
6 hard-cooked eggs

Combine sausage, salt, cream, parsley in 2-qt bowl and mix with hands.  Add cornflakes and lightly mix so cornflakes stay somewhat crunchy.  Divide mixture into 6 portions and shape around each individual peeled hard-cooked egg.  Place in greased baking pan and bake, uncovered, at 375° for 30 minutes or until meat nicely browned. Yield: 6 servings.