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Ingredients
6 Clarence Court Large Burford Browns Eggs, plus 1 extra egg for coating
400g pack The Jolly Hog 6 British Pork Sausages
1 small onion, roughly chopped
25g pack flat leaf parsley, roughly torn
2 tbsp wholegrain mustard
150g soft white breadcrumbs
4 tbsp sunflower oil, for drizzling
25g plain flour
Piccalilli, to serve
Method
Preheat the oven to 240ºC,
gas mark 9. Bring a large saucepan of
water to a gentle boil, add the
6 eggs and simmer for 6 minutes.
Remove with a slotted spoon to
a bowl of iced water. When cool
enough to handle, peel carefully
and set aside.
Squeeze the meat from the
sausage skins. Whizz the onion
and parsley in a small food
processor until finely chopped.
Add the sausagemeat and
mustard and whizz again until
well mixed. (If you don’t have a
food processor, grate the onion
and finely chop the herbs before
adding and mixing.)
Divide the sausage mixture into
6 balls. Flatten one ball out in the
palm of your hand, then place
a softly boiled egg in the centre.
Gently wrap with the sausagemeat
so the egg is completely encased.
Repeat with the remaining eggs.
Heat a frying pan over a medium
heat, add the breadcrumbs and
oil and cook for 5-8 minutes until
golden. Take 3 shallow bowls. Put
the flour into one, the remaining
egg, beaten, into another, and the
toasted crumbs into the third. Dip
the meat-wrapped eggs alternately
in flour, egg and breadcrumbs.
Place on a baking tray lined with
parchment. Bake for 20 minutes
until golden and the sausagemeat
is cooked through, the juices run
clear and there is no pink meat.
Serve warm or cold with piccalilli.
Nutritional
Typical values per item when made using specific products in recipe
Energy
1,950kJ/ 467kcals
Fat
28g
Saturated Fat
7.1g
Carbohydrates
30g
Sugars
5.3g
Fibre
3g
Protein
22g
Salt
2g
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