- 1 pound ground pork sausage
- 2 tablespoons dried parsley
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 8 eggs, hard-boiled and peeled
- 1/2 cup all-purpose flour
- 1/2 cup salt
- 1/4 teaspoon pepper
- 2 eggs, lightly beaten
- 1 1/2 cups dry bread crumbs
- oil for frying
- Optional: mustard
How to Make It
Combine sausage and herbs; mix well. Divide into 8 patties.
Cover each hard-boiled egg with a sausage patty, pressing to cover and seal.
Combine flour, salt and pepper. Roll eggs in flour mixture, then in beaten eggs and bread crumbs.
Heat one inch of oil in a saucepan over medium-high heat. Cook eggs, a few at a time, in hot oil for 10 minutes, or until golden on all sides.
Drain; chill in refrigerator. Slice into halves or quarters.
Serve chilled with mustard, if desired.