Steps
- Put 9 large eggs in a large pan of cold water and bring to a boil. Boil for 5 minutes, then move to cold water. Peel once cool.
- Mix 800g of Cumberland sausages, casings removed, with 5 tablespoons of finely chopped curly parsley, 2 teaspoons of Worcestershire sauce, 2 teaspoons of English mustard powder, 2 teaspoons of ground mace, and 1 large egg.
- Drop 12 slices of smoked bacon into boiling water and lift out as soon as they are just cooked. Wrap the bacon around the peeled eggs like a belt.
- Put 85g of all-purpose flour, 2 large eggs, beaten, and 140g of dried breadcrumbs on three plates. Dust each egg in flour and enclose it in an even share of the sausage mixture.
- Dip each in the beaten egg, then roll in the breadcrumbs. Cover and chill for at least 4 hours.
- Heat 1½in / 4cm of vegetable oil in a deep pan until a cube of bread browns in about 1 minute. Fry in batches for about 5 minutes, turning gently, until evenly browned and the sausage meat reaches 160°F / 71°C. Drain on paper towels.