4 hard-boiled eggs, peeled
1 lb. bulk pork sausage
1/2 cup Italian-seasoned bread crumbs
Divide the sausage into four portions. Mold each portion around a hard-boiled egg until the egg is completely encased by a sausage covering. Lightly moisten the surface with a little water, then roll in the breadcrumbs. Deep fry in hot oil or shortening till sausage is a crisp brown. Drain well before serving.
Submitted By: Ole Cuss from MD on 2001-07-29