Ingredients

• 500 gm pork sausages, skin removed
• 1/2 cup flour
• 5 cups cornflakes
• 10 eggs

Method

1. Place 6 of the eggs in a pan of cold water, bring to the boil, then simmer over medium heat for 2 minutes. Plunge eggs into a bowl of iced water and set aside.
2. Crack the remaining 2 eggs into a medium bowl, season with salt and pepper, and lightly whisk with a fork to break them up; set aside. Place the flour in a shallow dish, season with salt and pepper, and stir to combine; set aside.
3. Place the cornflakes in the bowl of a food processor fitted with a blade attachment and process into fine crumbs (you should have about 1 cup). Alternatively, place the cornflakes in a resealable plastic bag, press out the air, and seal the bag. Using a rolling pin, crush the cornflakes into uniform fine crumbs. Place the crumbs in a second shallow dish; set aside.
4. Form sausage mince into 8 patties
5. Peel eggs and place an egg in each mince patty, enclosing the egg inside the mince.
6. Place flour in a bowl next to bowl of crushed beaten eggs, and the bowl of crushed cornflakes. Then dip each meat wrapped egg in flour, then egg and roll in crumbs.
7. Pre heat oven to 170 degrees. Half-fill a deep-fryer or a large pan with oil and heat to 190°C. Fry the eggs, in batches, for 2 minutes or until golden. Place eggs on a baking tray and bake for 10 minutes until the meat is cooked through.