Ingredients
- sausagemeat 160g, crumbled
- white pudding 160g, crumbled
- rosemary 2 sprigs, leaves picked and finely chopped
- eggs 5 medium, room temperature
- semi-skimmed milk 50ml
- plain flour 50g, seasoned
- panko breadcrumbs 100g
- vegetable oil for frying
CAPER MAYO
- mayonnaise 4 tbsp
- capers 1 tbsp, rinsed and chopped
- flat-leaf parsley chopped to make 1 tbsp
- lemon juice a squeeze
Method
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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.
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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.
Nutritional Information
- Kcals 856
- Fat 64.3g
- Saturates 8.1g
- Carbs 46.2g
- Sugars 3g
- Fibre 2.5g
- Protein 21.8g
- Salt 2.3g
