Sausage meat coating

400gm Good quality sausage meat

4 Large free range eggs

1 Sprig fresh sage – leaves stripped and finely chopped.

1 Tsp Chopped fresh thyme

1 Large Spring onion – finely chopped

½ Teasp Mustard powder

Pinch cayenne pepper

½ Teasp Sea salt

A good shake of black pepper

For the frying

100 – 120gm Panko breadcrumbs

Plain flour for coating

2-3 Large eggs, beaten

Vegetable oil for deep fat frying.

Place the eggs in a pan with cold water and bring to the boil, simmer for a further 8 minutes.

Cool the eggs down immediately with cold running water or in a bowl of icy water, peel. Set aside.

Place all the ingredients for the sausage meat coating in a bowl and using your hands mix well together.

Divide the mixture into 4 and flatten into rough circles.

Place an egg in the middle of each circle and carefully fold the sausage meat around until the egg is completely encased.

Roll all the balls lightly in flour.

Coat in beaten egg and then roll firmly in the breadcrumbs making sure that they are completely covered in the crumb.

Re roll lightly through the egg again and then more crumbs.

Heat the oil to 170°C. If you are not using a deep fat fryer fill a robust pan up to a level deep enough to take the eggs but do watch the temperature carefully to avoid any overheating!

Lower the eggs into the pan and fry for 7 to 8 minutes until golden brown and crisp, the sausage meat must be completely cooked so don’t have the fat too hot!

Drain on kitchen paper.

Serve with a good sprinkling of salt.