4 eggs, plus some beaten egg for coating
2 tbsp. flour
12 oz. bulk sausage
Bread crumbs
Milk for coating

Hard boil eggs; cool. Roll lightly in flour. Divide sausage into fourths; fold evenly and smooth around the floured eggs. Coat with the beaten egg and milk blended together; roll each firmly in bread crumbs. Deep fat fry and drain on paper towels.

About 5 minutes frying is usually enough; the trick is to cook the sausage enough without burning the bread crumbs!