In a bowl, mix together the meat from the pork sausages and the black pudding so the mixture is half of each. Take a handful of the mixture and roll it into a ball. Flatten the ball so it becomes a flat circle, about 1cm thick. Place a pickled egg in the centre and wrap the pork and black pudding mixture around it and seal it around the egg.
Beat the other eggs to create an egg wash. Dip the covered pickled egg in the mixture and coat, then dip it in the breadcrumbs and coat. Repeat this process, double dipping the egg.
Repeat this process until all of the pork and black pudding mixture is used up.
Pre-heat the oil in the deep fat fryer at 176°C and put the eggs in the oil for 6-7 minutes, until crisp and golden brown.
Recipe courtesy of Ben Holden for Andy Bates Street Feasts.