Makes 8, prep time 30 minutes, cooking time 45 minutes
INGREDIENTS
8 quail eggs
12 pork sausages skinned
1 tsp dried mixed herbs
3 wholemeal rolls
2 free-range eggs, beaten
Salt & pepper
TO SERVE
Watercress
Sweet chutney
METHOD
Preheat the oven to 180C. Boil the quail eggs in salted water for 4 minutes, remove from the heat and run under cold water.
Skin the sausages, place the meat in a bowl with the dried herbs, season and mix.
In a food processor blitz the bread rolls into breadcrumbs.
Peel the eggs and set to one side, divided the sausage meat into eight equal parts.
Shape the sausage meat into a round patty, place the egg in the middle and wrap the meat around the egg to form a ball.
Repeat the process for all the eggs, chill in the fridge for 30 minutes.
Pour the beaten egg into a bowl, coat each ball with egg then roll in breadcrumbs.
Place each ball on a greased baking sheet. Bake for 30-40 minutes until crispy and golden. Serve with watercress and sweet chutney.