Rose & Crown Pub & Dining Room - United Kingdom Showcase - EPCOT Center.

1 lbs. sausage meat (half beef and half pork)
1 c. chopped parsley
1/2 tsp. rubbed sage
1/2 tsp. ground thyme
8 hard cooked eggs, peeled
3/4 c. flour
1/2 tsp. salt
Freshly ground pepper to taste
2 eggs, beaten lightly
1 c. fine dry bread crumbs
Deep fat or oil for frying
Bread
Mustard Mayonnaise Sauce

Mix sausage with parsley, sage and thyme. Shape into 8 flat patties and wrap around eggs, covering egg completely. Dredge in flour which has been mixed with salt and pepper. Then roll in egg and cover with crumbs. Heat fat or oil to 375 degrees and fry eggs for about 5 minutes, until sausage is cooked and eggs nicely browned. Serve hot or cold on two slices of bread with Mustard Mayonnaise Sauce. Yield: 4 servings.

MUSTARD MAYONNAISE SAUCE:

2 c. mayonnaise
1/4 c. white chablis
2 tsp. dry mustard
1 1/2 tsp. Old English Mustard
Salt to taste
1/2 tsp. Worcestershire sauce
1/8 tsp. cayenne pepper
1 tbsp. fresh lemon juice

Mix all ingredients gently into mayonnaise, stirring lightly to blend. Chill. Makes 2 1/4 cups.