8 hard cooked eggs, peeled (room temperature)
1/4 c. all-purpose flour
1 1/2 lbs. bulk pork sausage
1 c. dry bread crumbs
1/2 tsp. ground sage
1/4 tsp. salt
2 eggs, beaten
6 to 8 c. peanut oil for deep frying

Coat each hard cooked egg with flour. Divide the sausage into 8 equal parts. Make a patty out of each bit of sausage and use it to coat each egg completely. Mix the bread crumbs, sage, and salt. Dip the sausage coated eggs into the beaten eggs; roll in bread crumb mixture. Heat the oil to 375 degrees for deep frying. Deep fry the eggs, 4 at a time, 7 minutes minimum. Drain. Serve hot or cold.