|
| |
|
| What You Need: |
|
|
|
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
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Coat each hard-cooked egg with flour. Divide the sausage into 8 equal parts.
|
2. Make a patty out of each bit of sausage, and use it to coat each egg completely.
|
3. Mix the bread crumbs, sage, and salt. Dip the sausage coated eggs into the beaten eggs; roll in bread-crumb mixture.
|
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.
|
|
|
|
|
|
|
|
