|Hard-cooked eggs||8 , peeled|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Bulk pork sausage||1 Pound|
|Dry bread crumbs||3⁄4 Cup (12 tbs)|
|Ground sage||1⁄2 Teaspoon|
|Eggs||2 , beaten|
|Vegetable oil||1 Tablespoon|
Coat each hard-cooked egg with flour.
Divide sausage into 8 equal parts.
Pat one part sausage onto each egg.
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 inches) in 3-quart saucepan to 360°.
Fry eggs, 4 at a time, turning occasionally, 5 to 6 minutes.
Drain on paper towels.