Ingredients
- eggs 6, at room temperature
- pork sausages 6, good quality
- sage finely chopped to make 1/2 tbsp
- parsley finely chopped to make 1/2 tbsp
- plain flour 4 tbsp
- egg 1, beaten
- breadcrumbs 100g
- groundnut oil for deep frying
Method
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Step 1
Drop the eggs into boiling water. Cook for 8 minutes, then rinse under cold water and leave in cold water for 10 minutes to cool completely. Peel.
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Step 2
Strip the skins from the sausages, then mix with the sage and parsley and season well. Divide the mixture into 4, then flatten each into a circle on 6 pieces of clingfilm. This will make it easier to form around the eggs.
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Step 3
Dust the peeled eggs with flour then sit each on the sausagemeat. Use the cling film to mould the sausagemeat around each egg, ensuring there are no gaps.
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Step 4
Roll each sausage covered egg in flour, then the beaten egg, then breadcrumbs. Repeat with the beaten egg and breadcrumbs to make a double coating. Chill until ready to cook.
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Step 5
Heat groundnut oil, no more than 1/3 deep in a pan, to 180C. Cook the eggs for 5-6 minutes, turning a few times until golden and crisp.
