1 1/2 pounds country-style sausage, casings removed and crumbled (or regular ground pork breakfast sausage)
1/2 teaspoon cayenne
1/2 teaspoon salt
1 tablespoon dried parsley
2 teaspoons grated lemon zest (lemon rind)
1/4 teaspoon ground nutmeg
4 hard-boiled eggs, shells removed
1 cup bread crumbs (plus 2 T. Panko, if desired)
1/2 cup flour
1 beaten egg
Baby pickles (for garnish, if desired)
For Dipping Sauce:
1 cup mayonnaise
1/4 cup yellow mustard
2 tablespoons white sugar
In a large bowl combine the sausage, cayenne,salt, parsley, nutmeg and lemon rind.
|Lemon "Zest" is just lemon rind/skin. |
Grate with a fine/microplane grater.
Divide into 4 portions and on a sheet of waxed paper, shape each portion into a thin round.
Dip hard-boiled egg in a bit of flour first. This will help the meat to stick onto it.
Then, place the egg on the sausage round and wrap to enclose the egg, patting gently to smooth the surface. (This step is much easier with wet hands.)
|Originally, I tried using the wax paper to start the encasing process,|
by tilting the paper up around the side and then peeling the meat off
of the wax paper onto the egg. You'll have to experiment with what works best for you. :-)
Dredge the sausage-wrapped egg in the flour (oops, not shown in pics!), then dip in the egg and roll in the bread crumbs until well coated.
|Be sure to dip your sausage egg in FLOUR first, BEFORE putting|
it in the beaten egg. (Sorry, forgot to show that!)
|Cover all sides with the bread crumb mix.|
In a deep fryer or large heavy skilled, heat 2 to 3 inches of vegetable oil to 350 degrees F.
|Remember, our magic frying temp is also 350. ;-)|
|I opted to fry on the longer side of 8 minutes, just to be sure my meat would be cooked inside.|
|Give them a few minutes to cool off before trying to cut. |
IF the meat is still pink, place in the oven for additional time, maybe 4-5 minutes on 350.
To make the mustard sauce: Stir in mayonnaise, mustard and sugar. When it just starts to boil, it's done. Remove and let sit until cool, then chill for at least 10 minutes.