6 |
eggs |
splash |
white vinegar |
8 |
fat pork sausages |
100g |
pork fat, very finely diced |
5 |
thyme sprigs, chopped |
1 handful |
sage, leaves picked and chopped |
45g |
dried apple, finely diced |
|
freshly grated nutmeg |
|
salt |
|
freshly ground black pepper |
35g |
plain flour |
2 |
eggs, lightly beaten |
40g |
japanese panko breadcrumbs |
|
oil, for deep-frying |
|
Togarashi salt, to serve (optional) |
or |
Thai salt, to serve (optional) |
or |
salt flakes mixed with chopped flat-leaf parsley, to serve (optional) |