You may also like
Categories:
eggs ground pork sausage Worcestershire sauce freshly ground black pepper breadcrumbs vegetable oil mayonnaise
Viewed: 110 - Published at: 4 years agoIngredients
- 7 large free-range eggs
- 1 pound ground pork sausage
- 2 dashes worcestershire sauce
- 1/2 teaspoon freshly ground black pepper
- 1 cup breadcrumbs
- canola or vegetable oil, for frying
- mayonnaise, to garnish
Method
- Hard-boil six of the eggs according to our handy guide, subtracting two minutes from the cooking time.
- Beat remaining egg and set aside.
- Cool eggs completely, peel and pat dry with a paper towel.
- Mix worcestershire sauce, pepper and sausage in a large bowl.
- Divide sausage into six portions and sculpt loosely around each egg, making sure not to leave any of the white exposed.
- Roll each egg in beaten egg, then in breadcrumbs to coat completely and set aside.
- Heat enough oil over medium-high heat in a medium heavy-bottomed pot to submerge eggs halfway.
- Fry in batches of 3 until just golden brown on both sides, about 2-3 minutes.
- Drain on several layers of paper towel, slice in half and serve warm with mayonnaise for dipping.
