Yields 8 eggs
Ingredients
10 eggs
8 oz. (about 1 cup) fresh sausage, casings removed
1 1/4 cup flour
1 cup Panko breadcrumbs
1 tablespoon Dijon mustard
1/2 tablespoon chives
1/2 tablespoon parsley
1 splash milk
kosher salt and freshly ground pepper, to taste
vegetable oil, for frying
Directions
Place 8 eggs in a large pot of cold water. Make sure they’re covered by 1-2 inches of water. Set aside remaining two eggs.
Bring water to a boil, turn off heat and let sit 8-10 minutes. Then run under cold water to prevent further cooking.
Peel eggs and set aside.
In a large bowl, combine the sausage, mustard, chives, parsley, salt and pepper, and mix well.
Divide mixture up into 8 balls. On a lightly floured surface, lightly roll out sausage balls until they are each large enough to encase 1 egg.
Lightly flour your egg, then lay it on top of sausage. Gently work the meat so that it encapsulates the hard-boiled egg.
Repeat with remaining sausage and eggs.
Fill a large, heavy-bottomed pot or Dutch oven with 3-4 inches of vegetable oil and bring up to 300º F.
Place flour for dusting in a medium bowl, then, in a second bowl, lightly beat remaining two eggs together with a splash of water.
Place breadcrumbs in a third bowl.
Roll each sausage egg in flour, then in egg wash, then in breadcrumbs.
Repeat with another dip in the egg wash and breadcrumbs, then carefully lower egg into frying oil. (Oil is at the right temperature when a piece of bread dropped in it sizzles, floats and browns, but doesn’t burn.)
Cook for about 4-6 minutes, rotating occasionally, or until outer crust is golden brown.
Remove with a slotted spoon and transfer to a paper towel-lined plate.
Continue with remaining eggs.