Serves: 16
Total Calories: 410

4 raw eggs
2 tablespoons Dijon style mustard
4 cups fresh bread crumbs
16 hard cooked eggs, peeled
2 pounds bulk country style sausages
vegetable oil for frying

In a medium bowl, beat together 4 eggs and mustard. Pour the bread crumbs into a second shallow bowl. Divide the sausage into 2 oz. portions and carefully cover each egg completely with a 2 oz. layer of sausage, forming a sausage ball with the egg in the center.

Dip each sausage/egg ball into the egg mixture then into the bread crumbs, coating the ball with crumbs repeat with remaining sausage/egg balls. Refrigerate or chill at least 3 hours to set the sausage and bread crumbs to the hard cooked eggs, overnight is preferred.

Heat 3-inch of vegetable oil over medium high heat in a Dutch oven to 375°F. Fry 2 to 3 eggs at a time turning occasionally to brown all sides for 10 to 15 minutes, making sure the meat is completely cooked through. Remove eggs from oil with a slotted spoon and let drain on paper towels. Repeat cooking process with all eggs, making sure oil returns to 375°F before starting the next batch. Serve the eggs, cut into quarters at room temperature, with additional mustard for those who would like.

Nutritional Facts:

Serves: 16
Total Calories: 410
Calories from Fat: 238

More Recipes from the Cast Iron Covered Wagon Cookin' -Appetizers Cookbook:
Appetizer Sized Chicken Quesadillas
Debbie's Pot Stickers
No-Fry Buffalo Style Wangs
Pheasant Stuffed Jalapeno Poppers
Scottish Eggs
Teriyaki Chicken Skewers
Teriyaki Chicken Wings