I made these with Hot Venison Sausage, but anyone can use regular sausage I would just recommend spicing it up a bit before you wrap it around the egg.
Now, these can be a little tricky.. You MUST remember to coat the hard boiled eggs in flour first to help the sausage stick. I also cradled the egg in one hand, while taking small pieces of the meat and flattening them on the side of the bowl before laying it over the eggs, then pressing the seams together. One of the recipes I found called for cooking the eggs in water just below boiling for 30 mins to have the texture of the egg not get so firm… WELL this makes it impossible to peel the shell off without damaging the egg, so I would steer away from that.
I got one of these handy-dandy egg cookers, which is SO COOL by the way. Especially for people who enjoy soft-boiled eggs but can never seem to get the timing just right.
Lastly, If you use real breadcrumbs, which would be deliciousss, then when you roll the egg-soaked ball in it, just press them into the meat with your fingers.
I had under a pound of meat which came out to 5, so for a dozen I would recommend 2 whole LBs of sausage!
4-5 eggs, hard boiled
1 Lb Hot Pork/Italian Sausage
1 egg, beaten
1 cup flour
1 cup seasoned breadcrumbs
- Hard boil eggs and peel. Let cool.
- Dip/roll eggs in salted and peppered flour.
- Cover eggs with sausage meat, carefully closing all seams. Meat should be approx 1/4 to 1/2″ thick
- Dip meatball in beaten egg, then roll in breadcrumbs, pressing crumbs in.
- Opt 1: Deep fry in hot oil 6-7 mins, or until meat is thoroughly cooked.
- Opt 2: (HEALTHIER) Bake in pre-heated 425 oven, on a pam sprayed cookie sheet. 30-40 mins.