Put 9 large eggs in a large pan of cold water and bring to a boil. Boil for 5 minutes, then move to cold water. Peel once cool.
Mix 800g of Cumberland sausages, casings removed, with 5 tablespoons of finely chopped curly parsley, 2 teaspoons of Worcestershire sauce, 2 teaspoons of English mustard powder, 2 teaspoons of ground mace, and 1 large egg.
Drop 12 slices of smoked bacon into boiling water and lift out as soon as they are just cooked. Wrap the bacon around the peeled eggs like a belt.
Put 85g of all-purpose flour, 2 large eggs, beaten, and 140g of dried breadcrumbs on three plates. Dust each egg in flour and enclose it in an even share of the sausage mixture.
Dip each in the beaten egg, then roll in the breadcrumbs. Cover and chill for at least 4 hours.
Heat 1½in / 4cm of vegetable oil in a deep pan until a cube of bread browns in about 1 minute. Fry in batches for about 5 minutes, turning gently, until evenly browned and the sausage meat reaches 160°F / 71°C. Drain on paper towels.
