Ingredients

• 6 pickled eggs
• 2 tbsp celery salt
• 60g/2oz plain flour
• seasoned with salt and pepper
• 600g/1lb 5oz Cumberland sausages
• sausagemeat removed from the skins
• 100g/3½oz Japanese panko breadcrumbs
• 1 x 30g packet cheese and onion crisps
• crushed
• 2 free-range eggs
• beaten
• vegetable oil
• for deep-frying

Directions

• Take a pickled egg and roll it in celery salt
• then seasoned flour.
• Divide the sausagemeat into six portions. Roll each portion into a patty big enough to wrap around an egg. Wrap the sausagemeat around the eggs and roll into a ball shape.
• Mix the breadcrumbs with the crisps. Dust the sausage-coated egg in flour
• dip in beaten egg and then roll in the breadcrumb mixture.
• Heat the oil in a deep-fat fryer or a deep-sided
• heavy-bottomed pan to 160C
• or until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not over-fill the pan or leave unattended).
• Fry the eggs for about 8-10 minutes until golden-brown. Alternatively
• shallow fry
• turning occasionally
• until cooked through.