If you roll out the sausage meat and make a strip the length of an egg, then you can make a cylinder of sausage around each egg, take small patties of the meat and cover the top and bottom, tucking the edges of the patty down inside the cylinder, then press the edges together so you have a barrel shape, coat with egg and breadcrumbs. You can then roll the barrels around in a frying pan or stand them up in a pan and deep fry them, keeping them in good order.
Drain them well - aim for a slightly crispy outside layer.
I presume to dictate to no man what he shall eat or drink or wherewithal he shall be clothed."
-- The Hon. Stuart Ruaidri Erskine, The Kilt & How to Wear It, 1901.
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