This was a huge hit. I will definitely be making these again. They're a little time consuming, as the sausage tends to be a little difficult to handle when wrapping it around the egg. It just had to be handled until the fat in the sausage warmed up enough to get a little gummy and stick to the egg. This is the recipe that I found on the internet (with a few differences).
6-7 Hard-Boiled Eggs
1-1 1/2 Pounds of Pork Sausage
2-3 Raw Eggs, for breading
Splash of Milk
Salt and Pepper
Bread Crumbs, for breading (I used Panko, but a finer bread crumb would be good too)
Take the sausage and make patties big enough to encase the egg. Work the sausage around the egg until it's sealed well (this takes a few minutes. Having dry eggs helps too) Roll the sausage encased eggs in the bread crumbs, then in the egg wash (egg, milk, salt and pepper), then again in the bread crumbs for an extra layer of crunch. The traditional cooking method for these is a deep fry, but I baked them in a 400 degree oven for 35 minutes (turning them half way through cooking). When they're done, let stand a few minutes to cool, then cut in half length wise and serve with the following sauce.
Sweet Mustard Sauce:
Equal Parts butter and flour (I used 3 tablespoons of each)
2 cups Milk (the original recipe called for half and half, but I used milk, because it was all I had)
2 Tablespoons of Sweet Mustard
Salt and Pepper, to taste
Make a roux (a mixture of the butter and flour). Melt the butter and whisk in the flour until it's well incorporated, and cook until the mixture is hot and bubbling. Add salt and pepper. Take the pot off the heat and add the milk (otherwise, you may curdle the milk). Stir constantly until the sauce is thick and creamy. Add more milk if it's too thick. Add the mustard at the last minute and mix well. Pour into a bowl and serve with eggs.
