Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sausage | 100g cooked | 301 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | not in our table | 0 |
| Savory | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 eggs
- 340g (12oz) ground sausage
- 110g (4oz) dried breadcrumbs
- Grated zest from 1 lemon
- 1 tablespoon parsley, chopped
- 1/2 teaspoon Basil, marjoram or savory, chopped
- 1 egg, beaten
- Pinch grated nutmeg
- Salt and Pepper, to taste
- Oil for deep frying
Directions
Boil the eggs for 10-12 minutes, cool under cold running water.
Peel and reserve the eggs.
Place the sausage meat, lemon zest, herbs, nutmeg and seasoning into a bowl and mix thoroughly.
Divide the mixture into six portions.
Coat each of the boiled eggs with a portion of the sausage meat mixture, (wet hands make this easier).
Roll each of the coated eggs first in beaten egg, then into the dried breadcrumbs.
Heat the oil to 180 - 190C (350-375 F).
Carefully add coated eggs to oil, being careful not to overcrowd.
Fry for 4-5 minutes, until golden brown.
Remove from the oil drain and dry on kitchen paper.