INGREDIENTS
500g pork sausage meat
herbs and spices of choice
5 hard boiled eggs
olive oil
METHOD
Place eggs in a saucepan and cover with cold water. Bring to the boil and cook for three minutes. Remove from stove, pour off hot water carefully and fill the saucepan with cold water. Allow the eggs to cool in the water for a few minutes. Remove the eggs and one by one with the palm of your hand, roll each egg gently on the counter top until the shell has cracked all over. Starting with the widest end of the egg, begin peeling it. Continue to peel all the eggs. Rinse them under cold water and put them on a paper towel to dry. Put the sausage meat into a bowl and add spices and herbs of choice mixing well with wet hands. Take a handful of sausage meat and form a flat patty. Put an egg in the middle and cover the egg evenly with the patty wetting your hands every now and then. Deep fry in olive oil or bake on a greased baking sheet for 25 minutes on 200° or until cooked.
NOTES
Ask your butcher to make you pork sausage meat without any fillers.
