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| What You Need: |
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8 hard-cooked eggs, peeled, at room temperature
¼ cup all-purpose flour
1½ pounds bulk pork sausage
1 cup dry bread crumbs
½ teaspoon ground sage
¼ teaspoon salt
2 eggs, beaten
6 - 8 cups peanut oil for deep-frying
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| How To Cook: |
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1. Coat each hard-cooked egg with flour. Divide the sausage into 8 equal parts.
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2. Make a patty out of each bit of sausage, and use it to coat each egg completely.
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3. Mix the bread crumbs, sage, and salt. Dip the sausage coated eggs into the beaten eggs; roll in bread-crumb mixture.
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4. Heat the oil to 375°F for deep-frying. Deep-fry the eggs, 4 at a time, 7 minutes minimum. Drain. Serve hot or cold.
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