1/2 oz (12g) plain flour
Salt and pepper
4 hard-boiled eggs
1/2 lb (675g) pork sausagemeat
1/2 level tsp chopped thyme
1/2 level tsp chopped mixed herbs
2 level tbsp sage and onion stuffing mix
Salt and pepper
4 hard-boiled eggs
1/2 lb (675g) pork sausagemeat
1/2 level tsp chopped thyme
1/2 level tsp chopped mixed herbs
2 level tbsp sage and onion stuffing mix
method
1. Put the flour and plenty of salt and pepper in a plastic bag.
2. Shell the eggs and dry them very thoroughly on kitchen paper. Put them in the bag with the seasoned flour and shake until well coated.
3. Mix together the sausagemeat and herbs and add a little extra salt and pepper.
4. Sprinkle a kitchen surface with the sage and onion stuffing mix and roll or pat the sausagemeat into a rectangle 11 x 8 in. (27.5 x 20cm).
5. Arrange the eggs end to end down the centre of the sausagemeat. Firmly wrap over the sausagemeat, pressing well to seal but without stretching it otherwise it will split.
6. Roll the sausagemeat to coat well with the stuffing mix. Lift it onto a baking sheet and chill in the refrigerator for 1 hour.
7. Heat the oven to 375°F (190°C) mark 5.
8. Cook the pork and egg roll in the oven for 30 minutes. Remove from the oven, carefully lift it off the baking sheet and place on a flat dish.
9. Allow to cool, then chill in the refrigerator before slicing.
Accompaniments: Serve with a selection of salads.
2. Shell the eggs and dry them very thoroughly on kitchen paper. Put them in the bag with the seasoned flour and shake until well coated.
3. Mix together the sausagemeat and herbs and add a little extra salt and pepper.
4. Sprinkle a kitchen surface with the sage and onion stuffing mix and roll or pat the sausagemeat into a rectangle 11 x 8 in. (27.5 x 20cm).
5. Arrange the eggs end to end down the centre of the sausagemeat. Firmly wrap over the sausagemeat, pressing well to seal but without stretching it otherwise it will split.
6. Roll the sausagemeat to coat well with the stuffing mix. Lift it onto a baking sheet and chill in the refrigerator for 1 hour.
7. Heat the oven to 375°F (190°C) mark 5.
8. Cook the pork and egg roll in the oven for 30 minutes. Remove from the oven, carefully lift it off the baking sheet and place on a flat dish.
9. Allow to cool, then chill in the refrigerator before slicing.
Accompaniments: Serve with a selection of salads.
serving amount
serves 4-6.
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