- 6 pork sausages
- 6 free range eggs, hard boiled
- Flour, for dusting
- 1 cup canola oil
- Microherbs, for garnish
- Red onion, for garnish
Remove the meat from the pork sausages and divide into equal portions.
Peel all of the hard-boiled eggs and wrap with sausage meat to a thickness of 1–11/2 cm. Dust in flour, dip in beaten egg and coat in breadcrumbs. Heat the canola oil and fry the eggs until golden brown.
Drain on kitchen paper. Halve and garnish with microherbs and chopped red onion.
"This nutritious dish is really easy to prepare and makes use of ingredients that most of us have at hand." - Renuka Lallbahadur, Durban