I like to add chopped parsley, thyme, lots of black pepper and some garlic powder to the sausage meat.
The recipe makes four generous or hearty eggs, it could be stretched to six with a thinner meat layer.
4 hard boiled eggs
500 g sausage meat
1 teaspoon garlic powder
2 tablespoons finely chopped parsley and thyme
Generous amount of fresh black pepper
2 tablespoons milk
1 cup fresh white bread crumbs
Oil for deep frying.
Peel/ shell the hard boiled eggs.
Combine sausage meat, herbs, garlic powder and pepper. Mix well.
Divide meat mixture into four.
Take a portion of the meat and enclose an egg. Repeat with remaining eggs and meat.
Coat each egg with flour.
Make egg wash by whisking the egg and milk.
Dip the eggs into the egg wash and then roll in the breadcrumbs. If time permits return the egg to the fridge to allow the crumbs to firm around the eggs.
Heat oil and fry until a golden brown and sausage meat is cooked through. Alternatively fry until pale golden brown, place on a tray and cook at 160 deg C for a further 15 minutes or until sausage meat is cooked through.