8 hard boiled eggs, peeled
Flour
1 lb. bulk pork sausage
3/4 c. bread crumbs
1/2 tsp. sage
1/4 tsp. salt
Dash of pepper
2 eggs, well beaten
Vegetable oil

Roll each hard boiled egg in flour. Form a large, flat patty out of 2 ounces of the sausage. Carefully work the sausage around one of the floured eggs. Repeat with other eggs. In a shallow bowl, mix together the bread crumbs, sage, salt, and pepper. Dip each sausage egg in the beaten egg and roll it in the bread crumb mixture. Heat 1 to 2 inches of vegetable oil in a 3 quart saucepan to 360 degrees. Fry the eggs in the oil 4 to 6 minutes. Serve hot or at room temperature.