Prep: 15 min | Cooking: 30 min | Total: 45 min
Pork sausage (10 oz)
More eggs, beaten (2)
All-purpose flour (1 cup)
Fine bread crumbs or panko (1 cup)
Hard boil eggs: Place 4 whole eggs in a saucepan and fill with enough water to cover them. Bring to a boil, then cover and remove from heat. Let sit for 5 minutes. Transfer to a bowl of ice water. Peel shells under running water.
Heat a large pot filled 4 inches high with frying oil to 350 °F.
Cut sausage into quarters, then flatten each quarter. Set out three shallow bowls or deep plates. In one, add flour; in the next, pour beaten eggs; in the last, add bread crumbs/panko.
Wrap one hard-boiled egg completely in a sheet of sausage. Coat on all sides with flour, then beaten eggs, then bread crumbs/panko. Repeat with the other three hard-boiled eggs.
Deep fry eggs for 6-7 minutes or until golden brown, turning, if necessary, to get all sides. Let cool for 5 minutes. Serve with mayo-Dijon sauce.
Note: If you cut into it and sausage is not cooked through, bake on 350 °F for about 12 minutes.