• 4 duck eggs boiled for 6-7 minutes, cooled in cold water and peeled
  • 350gm good-quality Cumberland sausage meat
  • Flour for dusting
  • 1 duck egg, beaten
  • 50-60g fresh white breadcrumbs
  • Vegetable or corn oil for deep frying


  1. Divide the sausage meat into 4 balls and flatten them into patties.​
  2. Wrap the meat around each of the eggs evenly, moulding it with your hands.​
  3. Have 3 shallow containers ready, one with the flour, one with the egg and the third with the breadcrumbs. Put the eggs through the flour first, shaking off any excess, then through the beaten egg and finally the breadcrumbs, re-moulding them if necessary.​
  4. Pre-heat about 8cm of oil to 140-150C in a large, thick-bottomed saucepan or electric deep-fat fryer.
  5. Cook the eggs for 4-5 minutes, turning them every so often so they are evenly coloured.
  6. Remove with a slotted spoon and drain on some kitchen paper.​
  7. Serve hot, cold or at room temperature.