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30 minutes
30 minutes
- 1 lb bulk pork sausage
- 1/2 teaspoon yellow mustard
- 6 hard-cooked eggs, peeled
- Canola oil for deep-frying
- Combine sausage and mustard in a small bowl. Shape the mixture into 6 patties, each 3 to 4 inches in diameter and 1/4 inch thick.
- Wrap each egg in a sausage round, ensuring the egg is fully covered by the sausage.
- In a 3-quart heavy saucepan or deep-fat fryer, heat 3 inches of oil to 350°F. Fry sausage-wrapped eggs until both sides are golden brown, about 3 to 5 minutes. Drain on a paper towel-lined plate and serve warm or cold.
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