Three attempts later, a beautiiful thing happened. The recipe I found online didn't work so we had to adapt and try various things. Lorne sausage is harder to use than sausage meat but if you smush it enough it works.
Ingredients
5 eggs (1 beaten, for breadcrumbing)
6 hash browns, defrosted
Pack of lorne sausages
Plain flour for dusting eggs
Golden breadcrumbs
Oil
Directions
Remove the sausage from the fridge to come to room temperature.
Cook 4 eggs for about 5 minutes and put in iced water to cool.
Squish the hash browns into mush.
When the eggs are cool, carefully peel them.
Soften the sausage in your hands and create a round patty.
Crumble hash brown over the patty.
Roll and egg in the flour then place in the centre of the patty and carefully work the mixture around it until you have a sealed ball.
Roll the ball in the beaten egg, then in the breadcrumbs.
Fry in oil for approximately 6 minutes.
Attempt 1: In the bin. Egg burst all over, hash brown couldn't be moulded.
Attempt 2: Sausage too thick, hash brown too thick and wouldn't mould, egg burst. Alix still ate.
Attempt 3: Excellent. Thinner lorne, sprinkled hash brown mix instead of moulded.
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