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Preheat oven to 190c/Gas 5.
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1 Remove and throw away the crusts off the bread, and whiz in a food processor to make fine breadcrumbs.
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2 Scatter onto a baking sheet and cook in the oven for 8-10 min till dry and pale golden brown.
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3 Place an Large eggs in a small pan of cool water, bring to the boil and cook for six min.
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Empty the cannellini beans into a bowl and crush with a potato masher.
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4 Finely chop the shallot and garlic, and add in to the bean mix with the chilli.
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Grate the cheese and add in to the mix.
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5 Separate the remaining egg, placing the white in a bowl and dropping the yolk into the bean mix.
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Season the bean mix and mix together.
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6 Take the boiled egg from the pan and cold under running water.
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Remove the breadcrumbs from the oven and leave to cold.
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Blitz again to make fine crumbs.
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7 Using floured hands, shape the bean mix into six patties and dust with flour.
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Heat 1cm oil in a frying pan.
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Lightly beat the white till frothy.
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8 Dip the sausages in the egg white mix and roll in the breadcrumbs till proportionately covered.
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Shallow fry for 5-6 min till crisp and golden brown.
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9 For the Mayonnaise: Put the capers, garlic and parsley on a board and using a large knife, finely chop together till finely chopped and well blended.
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10 Mix with the mayonnaise and a squeeze of lemon juice.
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Shell the boiled Large eggs, chop finely and stir into the mayonnaise mix.
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11 Pile the salad leaves on to a serving plate.
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Drain the sausages on kitchen paper and arrange on top of the salad.
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12 Place a large dollop of mayonnaise on the side.
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Cut the remaining lemon half into wedges and use to garnish.
