Remove the meat from the sausage casings and place in a bowl. Mix in the thyme, mustard and seasoning with the pork meat.
Dust hands with some flour, take an egg and start moulding pork around the egg until well covered. If hands get sticky from the pork then just dust with more flour. A “beginners” way is to flatten the pork mixture onto a large piece of cling-wrap (dusted with flour).
Place an egg in the middle, lift one end of the cling-wrap and roll over the egg. Remove cling-wrap and continue to mould with your hands until egg is evenly covered. Remove any excess pork as mixture mustn’t be too thick around egg. Repeat with the second egg and so on…
Roll the egg (which at this stage is neatly wrapped in pork), into the flour, dust off excess flour then coat in egg and lasting roll in breadcrumbs.
Fry in oil until golden and crispy.
with permission of Snap, Sizzle and Cook. To see more recipes, click here.