Ingredients

• 10 very fresh eggs (2 for egg wash)
• 1lb -500g Italian sausages (approx 4 large ones)
• Half bunch of flat leaf (Italian) parsley
• 1 tbsp Dijon mustard
• ½ cup all purpose (plain) flour
• 1 cup breadcrumbs
• 2 quarts - 2 litres of vegetable oil for frying

Steps

• Step 1

  In a large pot, add water and bring to the boil. Ideally you want approx one inch (2cm) of water above your eggs. (Put as many eggs as you like but do not overlap)

• Step 2

  Using a spoon, carefully lower the eggs, cold from the fridge, one at a time into the pot and continue to boil for 30 seconds. Cover using a lid then turn down the heat to a very gentle simmer and continue cooking for 5-6 minutes for runny yolks. If you have jumbo size eggs leave an extra minute or two. If you prefer hard, cook for 11 minutes.

• Step 3

  While the eggs are cooking, get a bowl or mixing bowl three quarters full of cold tap water. Then add some ice.

• Step 4

  Once cooked, immediately place all the eggs in the ice water and allow to cool for at least 15 minutes. Peel off the egg shells under cool running water.

• Step 5

  Score the sausages by running your knife lengthwise on the top to split them open. Scoop out all the meat and place in a mixing bowl.

• Step 6

  Chop the washed parsley and add to the sausage meat along with a tablespoon of Dijon mustard. Mix well by hand.

• Step 7

  Roll out a sheet of cling film on your bench and scoop out one heaped tablespoon of the sausage mixture. Place on the cling film and fold cling film over to sandwich the meat. Gently flatten it with your hand then finish it with a rolling pin to get an even thickness. You don’t want it too thick, a thin to medium coat gives better results.

• Step 8

  Oil your hands, then pick up the plastic unwrap the meat, place the meat in the palm of your hand as you peel away the plastic. You should have only the flatten meat patty, now coat one of the boiled eggs in flour and place inside the sausage meat. Fold meat over the egg and wrap the egg so no white is showing. Any thick bits of sausage meat, tear them off and put back in bowl. Repeat process for all the eggs. Refrigerate 15-30 minutes.

• Step 9

  Heat up your deep frying oil to 350°F – 180°C.

• Step 10

  For the egg wash, break two whole eggs in a bowl and mix well using a fork.

• Step 11

  Set up a crumbing station with one plate of flour and one plate with the breadcrumbs.

• Step 12

  Roll the prepared eggs in the flour first, then the egg wash, then the breadcrumbs. Only one coat is required.

• Step 13

  Carefully lower into the hot oil and fry fro approx 4 minutes. Generally if they are brown, they are ready.

Little Tips

You can keep them fresh for 2 to 3 days, and cooked for 5 days in the fridge. --