8 sm. hard boiled eggs, shells removed
Flour
2 lb. bulk sausage meat
1 1/2 c. fresh bread crumbs
1 tbsp. mace
1/2 tsp. salt
1/2 freshly ground black pepper
2 beaten eggs
Oil for deep frying

Dust the hard boiled eggs with a little flour and set them aside. Roll out the sausage meat on a flat surface with a pastry roller. Mix the bread crumbs with the seasonings and put them in a shallow dish. Take each hard boiled egg and dip it into the beaten egg, then put it on the sausage meat and using your fingers, wrap the meat over the eggs until it is entirely covered. Be generous with the meat. It should be at least 1/2 inch thick around the egg.

Once the egg is covered, roll it in the bread crumb mixture and smooth it back into shape so that it still resembles an egg. When all the eggs have been wrapped this way, heat the oil and deep fry the eggs until golden. The eggs may be finished in the oven on parchment paper. Allow the eggs to cool to room temperature for at least 2 hours before serving.