- 5 large egg
- 300g good-quality pork sausage, skinned
- 1 tsp black peppercorn, crushed
- 140g cooked ham, shredded
- 25g sage, apple & onion stuffing mix
- 1 tsp chopped sage
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 1 tsp chopped thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 1 tsp chopped parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 100g plain flour, seasoned, plus extra for dusting
- 100g dried breadcrumb (preferably Paxo)
- sunflower oil, for frying
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- piccalilli, to serve
Bring a pan of salted water to a rapid boil, then lower 4 of the eggs into the pan and simmer for 7 mins 30 secs exactly. Scoop out and place in a bowl of iced water, cracking the shells a little (this makes them easier to peel later). Leave them to cool completely, then peel and set aside. Can be boiled the day before.
Put the sausagemeat, pepper, ham, stuffing and herbs in a small bowl, mix to combine, then divide into 4 equal balls. Squash one of the balls between a piece of cling film until it’s as flat as possible (step 1-2). One at a time, lightly flour each cooked egg, then use the cling film to help roll the sausagemeat around the egg to completely encase (step 3). Repeat with the remaining sausageballs and eggs.
Beat the remaining egg and put on a plate. Put the flour and breadcrumbs on 2 separate plates. Roll the encased eggs in the flour, then the beaten egg and finally the breadcrumbs. Can be prepared up to a day in advance.
To cook the eggs, heat 5cm of the oil in a wide saucepan or wok until it reaches 160C on a cooking thermometer or until a few breadcrumbs turn golden after 10 secs in the oil (step 4). Depending on the size of your pan, lower as many eggs as you can into the oil (step 5), and cook for 8-10 mins until golden and crispy (step 6). Drain on kitchen paper, leave to cool a little, then serve halved with some piccalilli.
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Step 1Divide the meat
Divide the sausage meat mixture into 4 equal balls. Place a ball onto a sheet of cling film and cover the top, leaving enough space to flatten the sausagemeat.
Step 2Flatten the sausagemeat
Using your hands, or a rolling pin, squash the sausagemeat as flat as possible. Try to keep the meat in a neat oval shape.
Step 3Place egg in the centre
Unwrap the top of the sausagemeat and place a floured egg in the centre. Use the cling film to lift up the sausagemeat and wrap it around the egg. Seal the meat around the egg with your hands until it’s completely encased.
Step 4Heat the oil
Heat the oil in a wide pan. It will be hot enough when breadcrumbs sizzle as soon as they are dropped in and turn brown within about 10 seconds.
Step 5Submerge the eggs
Using a frying basket or a slotted spoon, carefully submerge the eggs in the hot oil. Turn up the heat, as the temperature of the oil will drop when the eggs go in – you want to maintain a constant sizzle.
Step 6Drain on kitchen paper
The eggs are ready when they are a deep golden brown all over and the breadcrumbs are really crisp. Drain on kitchen paper, leave to cool a little, then halve and serve. Best eaten warm. Can be made up to 1 day ahead