A British tradition rooted in the same practical food culture Amish and homestead cooks have always understood — hard-boiled eggs wrapped in seasoned sausage, breaded, and cooked golden.
Ingredients
- 8 eggs, hard-boiled and peeled, plus 2 eggs for coating
- 1 pound ground pork sausage (450g)
- Flour, beaten egg, and seasoned breadcrumbs, for breading
- Oil, for frying
Method
- Divide sausage into 8 portions. Press each flat and wrap fully around a peeled egg, sealing the seam.
- Set up a breading station: flour, then beaten egg, then breadcrumbs. Coat each wrapped egg through all three.
- Fry in 2 inches of oil at 350°F for about 8 minutes, turning halfway, or bake at 400°F for 25 minutes.
Cut one open to see the cross-section — golden crust, savory sausage, perfectly cooked egg. Portable and worth packing for the week.