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What You Need:
(To Make: 6 eggs)
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6 hard-cooked eggs
2 tablespoons flour
1 pound bulk pork sausage meat
1½ tablespoons original Worcestershire sauce
1 egg, lightly beaten
¾ cup fine dry bread crumbs
¼ cup salad oil
Herbed Tomato Sauce (optional)
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Translate this recipe:
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| How To Cook: |
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1. Peel eggs; dust with flour.
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2. Mix sausage meat with Worcestershire sauce; divide into 6 equal portions.
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3. Flatten each portion into a thin, oval patty; mold patty evenly around 1 egg, making sure there are no cracks in the sausage meat.
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4. Dip molded egg into beaten egg, then roll in bread crumbs, gently patting bread crumbs into place. Repeat with each egg.
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5. Heat oil in a large skillet; add eggs, 3 at a time, and saute until sausage covering is cooked, about 7 minutes, turning occasionally. (Or, if desired, fry eggs, 3 at a time, in deep fat preheated to 325°, until sausage is cooked, about 7 minutes.)
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6. Drain eggs on paper towels.Serve immediately with Herbed Tomato Sauce, or cool and serve in halves as a hors d'oeuvre.
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