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Mix the sausage meat, black pudding and parsley in a food processor with a pinch of salt and pepper. Mix until a smooth texture.
Split into 5 even portions and roll them flat between square sheets of baking paper. Aim for 3-4 mm thick.
Boil 5 eggs for 6 minutes then add straight to ice water for 10 minutes.
Peel the eggs and wrap tightly with the meat mix, trimming any excess.
Dip the wraps in plain flour. Dip the floured parcels in a whisked egg and breadcrumbs twice.
Deep fry at 170°C for 5 minutes turning regularly.