So a savoury feature isn’t normally my ‘area’ but the eggs were in need of being used up and this seemed as good an opportunity as any to incorporate sausages in to a meal!! Fun to make and super speedy these are worth a go and make the perfect supper or picnic snack.
- 6 or 7 free-range eggs
- Pack of Lincolnshire sausages
- Breadcrumbs (preferably homemade)
- Preheat the oven to 190degrees and boil the eggs for about 10mins; leave to cool in the water
- Meanwhile prep your ingredients by skinning the sausages; slice the skin with a sharp knife and peel the sin off. Mash these together and divide in to equal portions to eggs.
- Lay out a bowl wit breadcrumbs in. I make ours with whatever bread we have leftover – generally tiger bread. but the recent batch has a combination of white bread, tiger, sourdough and anything else lying around!
- Drain the eggs and gently swirl in the empty pan to crack the shells..gently peel the shells off and rinse with water to remove any excess shell shards.
- Prepae a bowl of water and moisten both hands (don’t use flour else the sausage meat sticks to your hands)
- Pick up one of the sausage meat portions and put an egg in the middle.
- Keep working the egg in a ball until the sausage meat matches all around.
- Pop in to the bowl of breadcrumbs
- Roll them around in the breadcrumbs until they are firmly attached and well covered.
- Place on a baking sheet
- Put these in the oven for 30mins, remove an leave to cool or eat whilst their warm.
- Served perfectly alongside homemade piccalilli, salad and carbohydrate of choice!