Updated: Jul 22
This old school, gastro pub staple is the perfect picnic food. They can be eaten hot, cold or room temperature, so rich and satisfying and I hope you give them a try. Cut them in halves or quarters and serve them with good spicy or whole grain mustard.
8 eggs (reserve 2 for coating)
8 ounces sausage meat
½ cup Panko bread crumbs
Oil for frying
In a saucepan with a lid, place a steamer basket inside and fill with a an inch or two of water (to the bottom of the steamer basket)
Place the 6 eggs in the basket and bring to a boil
When the water begins to boil, place the lid on and set the timer for 13 minutes
Remove the eggs after 13 minutes and place in cold water to cool
When they are cool to the touch peel the eggs and pat dry
Beat the two remaining eggs in a shallow dish and set aside
Pour the Panko bread crumbs in another shallow dish
Divide the sausage meat into six portion
Pat the sausage meat into a rough circle in you hand (wet your hand so it doesn't stick) and place a peeled egg in the center and wrap the sausage meat around the egg sealing to completely enclose
Roll the sausage/egg in the beaten egg to coat
Then roll it in the Panko bread crumbs and lightly push the crumbs into the sausage so it is well coated
In a cast iron skillet, pour in enough oil to measure ½” inch and heat the oil until it just starts to shimmer, medium to medium high heat
Fry the eggs turning them as they brown, making sure all areas brown evenly
Check your heat and adjust accordingly if they are browning too quickly or too slowly.
When they are a evenly deep golden brown, transfer them to a paper towel and cool. Cut them right before serving.
Serve with your favorite mustard