Ingredients: 8 large Lion quality eggs
2 (454g) packs good quality sausages
60ml/4tbsp plain flour
225g/8oz fresh white breadcrumbs
vegetable oil for deep frying
Directions: 1. Place six of the eggs in a small pan, cover with cold water and slowly bring to the boil. Simmer for 7 mins. Drain the eggs then rinse in cold water. Tap the shells all over and peel away the shells.
2. Remove the sausage skins, place the meat in a bowl and mash with a fork. Divide the mixture into six. Using floured hands shape each piece into a 1cm(3/8in) thick oval shape. Holding the sausage meat in your hand, place a boiled egg in the centre. Mould the meat around the egg to cover. Pat into a neat egg shape and set aside. Repeat with the remaining sausagemeat and eggs.
3. Beat the remaining two eggs in a bowl; place the flour and breadcrumbs on two separate plates. Roll each sausage covered egg in flour, then brush with egg. Roll in the breadcrumbs to coat. Repeat until all the eggs are covered. Chill for 10 mins.
4. Pour the oil into a deep pan until one third full (or use a deep fat fryier) Heat the oil to 160C. Fry the eggs 2 at a time for 4-5 mins, turning until golden brown all over. Remove with a draining spoon then transfer to kitchen paper. Cook the remaining eggs in the same way. Leave to cool. Serve cold with mustard and salad leaves.
Date Posted: 18/08/2006 Rate :
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Pickled Eggs