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Submitted by: Jamie Wyatt from Fayetteville, GA
Originally shared on the web 06/25/2012

1 lb. ground pork sausage
2 T. dried parsley
1/2 t. dried sage
1/2 t. dried thyme
8 eggs, hard-boiled and peeled
1/2 c. all-purpose flour
1/2 t. salt
1/4 t. pepper
2 eggs, lightly beaten
1-1/2 c. dry bread crumbs
oil for frying
Optional: mustard

Combine sausage and herbs; mix well. Divide into 8 patties. Cover each hard-boiled egg with a sausage patty, pressing to cover and seal. Combine flour, salt and pepper. Roll eggs in flour mixture, then in beaten eggs and bread crumbs. Heat one inch of oil in a saucepan over medium-high heat. Cook eggs, a few at a time, in hot oil for 10 minutes, or until golden on all sides. Drain; chill in refrigerator. Slice into halves or quarters. Serve chilled with mustard, if desired. Serves 8.