|4||sausages — Eskort Gold Medal Pork Sausages|
|1/2 cup||ham — Eskort Picnic, chopped|
|1/2 cup||fresh parsley — chopped|
|2 Tbs||capers — drained and finely chopped|
|1 Tbs||olive oil — for frying|
|bread — rolls, to serve|
Boil 4 eggs for 4 – 5 minutes (still need to be soft). Peel and set aside.
Remove the casing from the sausages and put the meat into a bowl. Add the capers, chopped parsley, ham and add salt & pepper to taste.
Beat the other egg in a shallow bowl.
Divide the sausage mix into 8 portions. In the palm of your hand flatten one of the 8 portions, then place the boiled egg on top. In the other palm flatten another one of the 8 portions and then cover the egg so that it is completely hidden inside the sausage mix. Repeat this with the other 4 eggs.
Roll each covered egg in the beaten egg and then in the bread crumbs.
Fry for 8 – 12 minutes on a medium heat, or until the outside is golden and the sausage mix is cooked throughout.
Serve with fresh bread rolls or a fresh salad.
Recipe reprinted with permission of Eskort.com.