Ingredients

8 hard cooked eggs, peeled
1/4 C. all-purpose flour
1 pound bulk pork sausage
3/4 C. dry bread crumbs
1/2 tsp. sage
1/4 tsp. salt
2 eggs, beaten
vegetable oil

Cooking Instructions

Coat each hard cooked egg with flour. Divide sausage into 8 equal parts. Pat one part sausage around each egg to cover. Mix bread crumbs, sage and salt. Dip sausage coated eggs into beaten eggs. Roll in bread crumb mixture. Heat oil (1 1/2 to 2 inch) in a 3 quart saucepan to 360 degrees. Fry eggs, 4 at a time, turning occasionally for 5 to 6 minutes; drain. Serve hot or cold.
 
 
"Now suppose one of you fathers is asked by his son for a fish; he will not give him a snake instead of a fish, will he?" (Luk 11:11)