Ingredients

• 1 lb ground sausage, casings removed

• 7 large, pasteurized eggs

• 3 Tbsp English-prepared mustard or mustard of choice, divided

• 1/4 tsp garlic powder, onion powder, paprika, ground nutmeg

• 1/8 tsp cayenne (optional)

• 1/2 tsp salt

• 1 Tbsp chopped chives (more for garnish)

• 1 Tbsp chopped parsley (more for garnish)

• 1/3 cup all-purpose flour

• 1 cup dry bread crumbs

• 2 Tbsp rolled oats (optional) -frying oil

Directions

1. Start this process by soft boiling the eggs. Bring a pot with enough water to cover the eggs to a boil. Once boiling, take 5 eggs straight from the fridge. Use a ladle to dip each egg halfway into the water for a second and take it out. Let the egg roll on the ladle, and dip again before allowing the egg to submerge. Doing this prevents the egg shell from breaking due to temperature shock. Boil the eggs for exactly 6 minutes for soft boiled eggs, then immediately move them to an ice bath. Additional time may be added if you prefer your eggs more done.

2. After the eggs have cooled in the ice bath, gently roll them to peel. Move to a container and place in the refrigerator until it's time to wrap them in sausage.

3. Sausage prep- in a large bowl, add the sausage, 2 Tbsp mustard, garlic powder, onion powder, paprika, nutmeg, chives, and parsley. Using a gloved hand or a spatula, mix until just barely mixed or slightly undermixed. Do NOT overmix.

4. Cut 6 squares of parchment paper, about 4" x 4". Divide the sausage mixture into 6 even balls. Using a scale can help make this more exact. Flatten each sausage ball to about a 1/3" even thickness and leave on its own piece of parchment. Let these chill in the refrigerator for 30 minutes.

5. Meanwhile, set up a breading station using 3 shallow pans. In one pan add the flour. In the second, whisk 2 eggs and 1 Tbsp mustard, and in the 3rd add the breadcrumbs and oats if using. Season and salt the breadcrumbs if they are not. In a deepfryer or in a heavy bottomed pot on the stove with frying oil, begin heating the oil until it's 340°F-360°F.

6. Remove the eggs and sausage flats from the refrigerator. Pat each egg dry with a papertowel. Dip the egg in flour and roll. Dust off the excess.

7. Place the egg into the center of the sausage flat. Wrap the egg, using your fingers to pinch the seams shut. It's easy to shape them into loggy egg shapes, but this leads the sides to have less of a sausage covering, so go for a rounder egg shape. This step is also messy, so using cooking oil on your hands will help shape them.

8. Individually roll each sausage egg the flour, dusting off the excess, then move to the egg wash and coat. Let the excess drip, then roll into the seasoned breadcrumbs.

9. In batches, fry the eggs for about 8 minutes or until the sausage reaches 145°F. The coating should be crispy, and the sausage should feel firm to the touch. Let rest on a cooling rack for a few minutes before slicing. Serve on a bed of greens with a creamy mustard dip