- Prep time
- 30 mins
- Cooking time
- 10 mins
- Serves 4
- 5 medium eggs
- 300g pork sausage, skinned
- 1 tsp black peppercorns, crushed
- 25g sage, apple & onion stuffing mix
- 2 tbsp Caramelised Onion Chutney
- 2 tbsp mixed herbs
- 100g plain flour, seasoned, plus extra for dusting
- 100g dried breadcrumbs
- Sunflower oil, for frying
Bring a pan of salted water to the boil, then lower four 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, then peel and set aside.
Mix the sausagemeat, pepper, Caramelised Onion Chutney, stuffing and herbs in a small bowl, then divide into four equal balls. Squash one of the balls between a piece of cling film until it’s as flat as possible. 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. Repeat with the remaining sausage balls and eggs.
Beat the remaining egg and put on a plate. Put the flour and breadcrumbs on two separate plates. Roll the encased eggs in the flour, then the beaten egg and finally the breadcrumbs.
To cook the eggs, heat 5cm of the oil in a wide saucepan or wok until it reaches 160°C on a cooking thermometer or until a few breadcrumbs turn golden after 10 seconds in the oil. Depending on the size of your pan, lower as many eggs as you can into the oil, and cook for 8-10 minutes until golden and crispy. Drain on kitchen paper, leave to cool a little, then serve.