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.