1/2 tsp baking soda
4 large free-range eggs
1 pack (400g) Beyond Meat Beyond Sausage Brat Original
1/2 cup grated mature cheddar
3 Tbsp Ploughman's pickles, finely chopped
1,5 tsp Worcestershire sauce
1/2 tsp garlic granules
1/2 tsp dried sage
1/4 tsp grated nutmeg
1/4 tsp ground white pepper
1/4 tsp freshly ground black pepper
2 Tbsp plain flour
1/4 cup plain flour, for dusting
1 free-range egg, lightly beaten
1/2 cup breadcrumbs
Vegetable oil, for frying
Add the baking soda to a pot of water and bring to a boil; lower 4 eggs in and simmer for 6 minutes. Take the eggs out, let them rest for a minute then place them in a bowl of ice water.
Once cooled, peel gently and set aside.
In a large mixing bowl, squeeze the Beyond Sausages out of their skins and combine with the cheddar, pickles, Worcestershire sauce, seasoning and flour. Split into 4 equal balls and flatten each of them on a piece of cling film into an oval shape of about 1cm thick.
Place a flour-dusted egg in the center of the sausage patty and gently enclose it with the cling film, shaping the parcel and making sure the egg is evenly covered. Repeat with the other eggs and refrigerate for at least 3 hours, or overnight.
Prepare small bowls for the flour, beaten egg and breadcrumbs. Take the eggs out of the cling film, reshape carefully if needed; dust in the flour, then dip in the beaten egg and finally roll in the breadcrumbs, coating them generously.
Heat up 1 inch of vegetable oil in a small saucepan until about 160C; fry the eggs, two at a time, approximately 4 minutes on one side and 3 minutes on the other or until crispy and golden brown all over.
Let cool and enjoy as a snack or a main meal with wholegrain mustard, thickly sliced ham on the bone, cornichons and a nice cheese.