It’s important to get a thin coat of sausage on the egg. If the layer is too thick, the sausage won’t cook through before it browns. If this happens, preheat an oven to 350°F and bake the eggs for 10 minutes, or until they’re done.
Serves: 4Hands-on: 30 minutesTotal: 30 minutesDifficulty: Easy
- 1 lb. loose pork sausage
- 1 tsp. Worcestershire sauce
- ½ tsp. ground mustard
- 1 Tbsp. fresh thyme
- 2 Tbsp. grated onion
- ¼ tsp. ground cinnamon
- Pinch ground nutmeg
- 1 cup vegetable oil
- 4 hard boiled eggs, shelled
- ¾ cup fine, dry breadcrumbs
- Combine the sausage, Worcestershire sauce, mustard, thyme, onion, cinnamon, and nutmeg in a bowl until well-blended. Divide the mixture into six even portions.
- Place a fryer over medium heat. Add the oil. While the oil comes to temperature, flatten the sausage into a patty. Use your fingers to stretch the sausage so it covers the egg. Roll each sausage-covered egg in breadcrumbs and set it aside. Repeat with the remaining eggs.
- Place two eggs in the oil. Cook for 6–8 minutes until the sausage is cooked and the breadcrumbs are browned. Place the eggs on a rack over paper towels to drain. Repeat with the remaining eggs and serve hot or cold.