Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | All-purpose flour |
| 1¼ tablespoon | Finely choppped sage |
| 1 teaspoon | Fresh Thyme OR |
| ½ teaspoon | Dried thyme |
| 1 pounds | Sausage |
| 1½ cup | Bread Crumbs |
| \N \N | Salt & Pepper |
| 2 \N | Eggs, lightly beaten |
| 8 smalls | Hard-boiled eggs, shelled |
| \N \N | Vegetable oil |
Spread the flour on a piece of waxed paper. Mix the herbs into the sausage meat and divide into 8 pieces. In a small bowl combine the bread crumbs, salt, and pepper. Place the beaten eggs in a separate bowl. Roll each hard- boiled egg in flour to coat all over. Flatten each piece of sausage meat. Place a boiled egg in the center of each sausage circle and press the sausage around the egg, covering the egg entirely. Dip the sausage-covered eggs into the beaten eggs and then into the bread crumbs. Roll the eggs to coat all sides. Heat the vegetable oil in a deep pan to 360~. Fry the eggs in enough oil to cover until golden brown. This will only take a few minutes. Drain on paper towels. Serve warm or refrigerated. To serve, cut the eggs in half, exposing the concentric circles of egg yolk, white, and sausage meat.