Origin of dish:
No rating at the moment! Be the first to
Type of cooking:
Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients (3) :
4 large British Lion eggsMethod: Place 3 eggs in a small pan, cover with boiling water and bring to the boil.
6 (1 x 500g pack) good quality sausages
45ml/3tbsp plain flour
100g/4oz fresh white breadcrumbs
vegetable oil to cook
60ml/4tbsp low fat mayonnaise
30ml/2tbsp wholegrain mustard
Cook for 6 minutes.
Meanwhile, mix the mayonnaise and mustard together and spoon into a small dish.
Drain the eggs, rinse in cold water, tapping the shells all over. When cool enough to handle, peel away the shells. Heat the oil in a fryer or deep large pan to 160C/325F.
Next is the sausages - use a knife to cut the sausage skins and peel them away.
Mix the sausagemeat together and divide into 3.
Beat the remaining egg with the milk and place in a shallow dish. Place the flour and breadcrumbs on plates.
Flatten the sausagemeat, roll the boiled egg in flour then wrap the sausagemeat around the egg to make a neat egg shape.
Roll the egg in the flour; dip in the beaten egg, then roll in the breadcrumbs. Repeat dipping the egg in flour, egg and breadcrumbs.
Use a slotted spoon to carefully lower the eggs into the hot fat and cook for 8 minutes or until the eggs are golden on the outside.
(It’s important that the oil is not too hot, so that the sausagemeat has a chance to cook through.)
Remove the eggs from the hot fat and drain on kitchen paper. Leave to cool. Serve warm or cold with salad and the mustard mayo.