Ingredients

• 500g COLCOM Sausage Meat or 1 punnet of COLCOM Cambridge Sausages
• with the skins removed
• 2 Tbsp chopped fresh parsley
• 1Tbsp mild curry powder, salt and pepper
• 1 egg, lightly beaten
• 60ml milk
• 60g flour
• 125g dried white breadcrumbs
• 4 hard-boiled eggs
• Oil for deep frying

Method

1. Combine the COLCOM Sausage Meat, parsley and curry powder, salt and pepper. Divide into 4 portions and pat each portion out to around about 12cm in diameter.
2. Beat egg and milk in a shallow bowl. Spread out flour in a second bowl and breadcrumbs in a third.
3. Dip hard-boiled eggs in milk mixture, then roll them in flour, shaking off excess. Place each egg in turn on a sausage meat round, moulding COLCOM Sausage Meat evenly around egg and pinching it together to seal joins.
4. Dip the eggs into milk mixture again and roll in breadcrumbs.
5. Deep fry over moderate heat for about 10 minutes until the crumb coating on each egg is golden brown and COLCOM Sausage Meat is cooked.