← Nouns Cooking · British & Irish

Ingredients

• 6 eggs, at room temperature
• 400 g pork sausagemeat (or 6 sausages, skins removed)
• 1 tbsp Sage, finely chopped
• 1 tbsp Parsley, finely chopped
• 1 tsp English mustard (optional)
• 4 tbsp Plain (all-purpose) flour
• 1 Eggs, beaten
• 100 g panko or dried breadcrumbs
• 1.5 l sunflower oil, for deep-frying
• Salt
• Black pepper

Method

1. Lower the 6 eggs into a pan of boiling water and cook for 7 min for a soft, jammy yolk. Plunge them into iced water for 10 min, then peel carefully.
2. Mix the sausagemeat with the herbs, mustard and a good grinding of pepper, and divide into 6 balls.
3. Flatten one ball on a sheet of cling film into a thin round about 12 cm across. Dust an egg with flour, set it in the middle and use the film to wrap the meat around it, pressing the seams together so there are no gaps. Repeat with the rest.
4. Roll each one in flour, then beaten egg, then breadcrumbs; for an extra-crunchy shell, dip in egg and crumbs again. Chill for 30 min to firm up.
5. Heat the oil in a deep, heavy pan, no more than a third full, to 170°C (340°F). Fry 2 or 3 eggs at a time for 7–8 min, turning, until deep golden and the sausagemeat is cooked through to 71°C (160°F). Drain on kitchen paper and rest for a few minutes before cutting.

Tips

• Never leave hot oil unattended; if it smokes, turn off the heat.
• Sausagemeat and breadcrumbs usually contain wheat; check labels if you need them gluten- or dairy-free.

Sources

Written in our own words after cross-checking these recipes:

Olive Magazine BBC Good Food Great British Chefs