- ½ small onion, finely chopped
- oil
- 200g/7oz pork sausage meat
- 100g/4oz good quality black pudding, diced finely
- salt and pepper
- 4 eggs
- breadcrumbs, fresh
- 1 egg, beaten
- 50g/2oz flour
- Gently cook the onions in a little oil until soft but not coloured, remove from heat and add to the sausage meat.
- Fold the black pudding through the sausage mix, trying not to break it up and season with salt and pepper.
- Divide the mix into four balls and allow to rest in the fridge.
- Place the eggs in boiling water for approximately 5½ minutes, cool in iced water, and peel.
- Wrap each ball of mix around an egg and form into neat spheres.
- Coat each ball with flour, egg wash and breadcrumbs, deep fry at 160-180C/310-350F until cooked through. (They should start floating)