Advertisement

Ingredients

  • 160g sausagemeat, crumbled
  • 160g white pudding, crumbled
  • 2 sprigs rosemary, leaves picked and finely chopped
  • 5 medium eggs, room temperature
  • 50ml semi-skimmed milk
  • 50g plain flour, seasoned
  • 100g panko breadcrumbs
  • vegetable oil, for frying

CAPER MAYO

  • 4 tbsp mayonnaise
  • 1 tbsp capers, rinsed and chopped
  • chopped to make 1 tbsp flat-leaf parsley
  • lemon juice, a squeeze

Method

  • STEP 1

    In a bowl mix the sausagemeat, white pudding and rosemary and season well with salt and white pepper. Mould into 80g balls and chill.

  • STEP 2

    Bring a large pan of water to the boil. Carefully lower in 4 of the eggs and cook for 6 minutes. Put straight into a bowl of iced water. Once completely cool, peel.

  • STEP 3

    Beat the remaining egg with the milk. Put the flour and the breadcrumbs in seperate bowls.

  • STEP 4

    Flatten a ball of sausagemeat in the palm of your hand and wrap around an egg, making sure the egg is completely enclosed.

  • STEP 5

    Dip the sausage-wrapped egg first in the flour, dust off any excess, roll in the egg mixture and finally into the breadcrumbs.

  • STEP 6

    Mix the caper mayo ingredients together and season.

  • STEP 7

    Heat the oven to 180C/fan 160C/gas 4. Fill a pan no more than a third full with vegetable oil and heat to 180C over a medium heat, or until a cube of bread browns in 30 seconds.

  • STEP 8

    Fry the eggs for 2 minutes, or until golden brown. Drain on kitchen paper.

  • STEP 9

    Put the eggs onto a baking tray and bake in the oven for 5 minutes. Rest for 1 minute before serving with the caper mayo.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement