he perfect picnic food and well worth the effort involved!
Ingredients
900g best quality pork sausage meat
25g fresh sage finely chopped
20g fresh thyme finely chopped
400g white onion peeled and very finely diced
100g well-seasoned plain flour
10 free-range eggs
200g bread crumbs from day-old bread
Seasoning
3 whisked free-range eggs for coating
Oil for deep frying
Preparation Method
Place the 10 eggs in cold water and bring to the boil. As soon as the water is boiling cook for exactly 5 minutes then plunge into cold water to prevent further cooking. The yolks should be creamy. Roll the eggs to crack the shells and peel.
Mix the onion, sage, and thyme and add to the sausage meat. Season well (if you're not sure to fry a little, taste and add more seasoning if required).
Prepare three bowls with the following:
Well-seasoned flour
3 whisked eggs
Bread crumbs
Divide the sausage meat mixture into 10 portions. Flatten one in the palm of your hand, put an egg on top and pat the sausage meat mixture around it until completely covered. Roll in the seasoned flour and set aside. Repeat with the remaining eggs.
One at a time, dip the floured eggs into the whisked egg mixture and roll in the breadcrumbs until evenly coated. Gently squeeze to reshape. Deep fry for 15 to 18 minutes at 140ºc - the lower temperature ensures the breadcrumbs do not burn before the sausage meat is completely cooked. Drain on kitchen roll to remove any excess fat.
These gorgeous golden gems are delicious eaten cold on a picnic with home-made pickle or picalilli or hot with a home-made tomato sauce.
A new take on an old favorite. It also works well with quails eggs. Ideal for picnics. Serves 4
Оption 2
Ingredients
500g venison mince
2-3 garlic cloves
1 tablespoon of redcurrant jelly (or wild hawthorn, crab apple or rowan jelly if you have it)
A handful of fresh rosemary and/or thyme
5 free-range eggs
4 tablespoons breadcrumbs
Method
Pre-heat the oven to 180c.
Hard boil 4 of the eggs for 10 minutes, drain and leave to cool.
Chop up the garlic and herbs finely and mix into the venison mince together with the jelly, season well.
Beat the remaining egg and place it in a bowl.
Remove the shells from the eggs and cover each with plenty of venison mince.
Roll each mince-covered egg in the beaten egg and then in the breadcrumbs and ensure they are well covered.
Bake in the oven for 40 minutes or until golden brown. Alternatively, shallow or deep fry the eggs (depending on how healthy you are feeling!)
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