Boil 6 eggs in a saucepan.

Carefully peel the eggs and leave to chill.

Place the flour and crushed cornflakes into separate bowls.

Divide the sausage meat into 6 equal portions and shape it into patties.

Wrap each portion around an egg, completely covering it.

Whisk the remaining 2 eggs in a bowl and season with salt and pepper.

Roll each meat-coated egg in flour, coat in egg wash, and then roll in a cornflake coat.

Cover the base of your pan in 2cm of oil and heat over a medium-high heat.

Fry the balls for 5-6 minutes, occasionally turning until the sausage meat is cooked through and the coating is golden brown and crispy.

Drain the balls on a paper towel and serve with mustard.