Scotch Quails Eggs

Serves 4

8 soft boiled quails eggs
300g pork sausagemeat
2tbsp seasoned plain flour
5tbsp breadcrumbs
1 egg, beaten
1 litre vegetable oil

Put the oil in a large pan and slowly bring up to 180°c.
Boil the eggs in water for 2 minutes and leave to cool before peeling. Dust with plain flour.
Divide the sausagemeat into 8 and mould around the eggs.
Roll each of the eggs in the flour, dip into the beaten egg and roll in the breadcrumbs.
Drop the eggs into the hot oil and cook for 4-5 minutes until golden brown.
Rest on kitchen paper and serve warm with mustard.