- 5 large eggs
- 300g good-quality pork sausage, skinned
- 1 teaspoon black peppercorn, crushed
- 140g cooked pork, shredded
- 25g sage, apple & onion stuffing mix
MethodBring a pan of salted water to some rapid boil, then lower 4 from the eggs in to the pan and simmer for 7 mins 30 secs exactly. Scoop out and put inside a bowl of iced water, cracking the shells just a little (this will make them simpler to peel later). Leave these to awesome completely, then peel and hang aside. Could be steamed yesterday.
Place the sausagemeat, pepper, pork, stuffing and herbs in a tiny bowl, mix to mix, then divide into 4 equal balls. Squash among the balls between a bit of cling film until it’s as flat as you possibly can (step one-2). Individually, gently flour each cooked egg, then make use of the cling film to assist roll the sausagemeat round the egg to totally encase (step three). Repeat using the remaining sausageballs and eggs.
Beat the rest of the egg and set on the plate. Place the flour and breadcrumbs on 2 separate plates. Roll the encased eggs within the flour, then your beaten egg and lastly the breadcrumbs. Could be prepared up to and including day ahead of time.
To prepare the eggs, heat 5cm from the oil inside a wide saucepan or wok until it reaches 160C on the cooking thermometer or until a couple of breadcrumbs turn golden after 10 secs within the oil (step four). With respect to the size your pan, lower as numerous eggs as possible in to the oil (step five), and prepare for 8-ten mins until golden and crispy (step six). Drain on kitchen paper, leave to awesome just a little, then serve halved with a few piccalilli.