8 – 10 of your favourite sausages (I used A&O’s Kielbasa)
4 thick slices of your favourite black pudding (I used my butcher’s own)
16 slices of dry cured, smoked bacon
A few tbsp of your favourite rub
A few tbsp of your favourite BBQ sauce for glazing
Some cling film for shaping your sausage meat
Directions
Prepare your eggs. If you want a hard boiled egg, pop them in simmering water for 10 minutes, remove and place in a bowl of iced water to chill completely before peeling. If you’d like a runny yolk repeat as above but reduce the time to about 6 minutes.
Take care when peeling, as the eggs will be delicate, and you don’t want to lose that yolk! I used 2 large sausages per egg as the kielbasa I use are huge, but depending on the size of yours you may need a bit more. It works out at roughly 220 – 250g of sausage meat per egg.
Using a sheet of cling film, press the sausage meat into a disc big enough to comfortably surround your egg. You don’t want to be doing too much moulding and shaping when it comes to the softer eggs, so be generous.
Crumble/smoosh/cube a slice of black pudding and cover the surface of the sausage meat. As I said earlier, you can also combine it with the sausage meat if you’d like, its entirely up to you.
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1 Hour 20 Minutes
4
European
