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.