Few stalks of parsley
Grating of nutmeg
1 tablespoon Dijon mustard
Handful plain flour
2 slices of leftover bread made into fine breadcrumbs
Preheat your oven to 180°C.
Put 4 of the eggs into a pan of cold water and bring to the boil. Boil them for 3 to 4 minutes in to a bowl of cold water. Carefully peel them.
Squeeze the sausages out of their skins and into a bowl.
Finely chop the parsley and add to the sausage meat with a grating of nutmeg, the mustard and a pinch of salt and pepper.
Mix together then divide into 4 balls.
With clean hands flatten one of the sausage balls into an circle. Then roll this evenly around one of the eggs, moulding it with your hands until it’s sealed.
In 3 separate bowls, have the flour in one, the beaten egg with a pinch of salt and pepper in another and the fine breadcrumbs in the last.
Firstly roll the meat-wrapped egg in the flour, then dip into the beaten egg, followed by the breadcrumbs.
Heat the oil in a deep pan or deep fat fryer to about 150ºC. Or you can test if the oil is hot enough by adding a piece of bread and leaving it for about 30 seconds to see if it sizzles and browns.
Carefully lower the eggs into the pan and cook for about 4 minutes until golden, turning them every so often.
Remove with a slotted spoon and drain on kitchen paper, then pop them in a hot oven for about 10 minutes.