Preparation:

Cover each egg completely in sausage meat. (A combination of mild and hot sausages can be used when making a large batch.) Brush with beaten egg and coat with bread crumbs. (Herbed stuffing mix can also be used after crushing to crumbs - this makes for a crunchier outer coating.) Fry in deep oil until crisp and golden brown, turning frequently to cook evenly. Drain thoroughly and cool. Cut in halves or quarters. Can be served as an entree, for picnics, and for appetizers.

Servings: 12
Source:
Submitted by: Recipe Group Member
Date:

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