Sausage and Eggs

• 8 hard-cooked eggs, peeled, at room temperature
• 14 cup flour
• 1 12 lbs bulk pork sausage
• 1 cup dry breadcrumbs
• 12 teaspoon ground sage
• 14 teaspoon salt
• 2 eggs, beaten
• 6 -8 cups peanut oil, for deep-frying

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

eggs, flour, pork sausage, breadcrumbs, ground sage, salt, eggs, peanut oil

Taken from www.food.com/recipe/sausage-and-eggs-424185 (may not work)