First found the recipe here and found the source referred to here.
My translation of that redaction is this recipe:
- 1lb hot pork sausage
- 2 tsp ginger
- slivered almonds
Mix the sausage and ginger. Form it into balls about the size of an egg. Fill each ball's "back" with quills of almonds and give each urchin two little currant eyes.
Bake at 350F until done, draining fat off at 10 minutes. Allow to cool on a raised rack or paper towels. Refrigerate the urchins not consumed. Enjoy!