1 pound Neese’s Country Sausage 1 tablespoon seeded mustard 1 teaspoon red pepper flakes 1 ½ teaspoons sea salt 1 ½ teaspoons black pepper Garlic ½ pound Neese’s Hickory Smoked
1 pound Neese’s Country Sausage
1 tablespoon seeded mustard
1 teaspoon red pepper flakes
1 ½ teaspoons sea salt
1 ½ teaspoons black pepper
½ pound Neese’s Hickory Smoked Bacon
6 eggs, hard boiled and peeled
Vegetable oil, for frying
1 ½ cups all-purpose flour
2 cups breadcrumbs
Fry bacon over medium heat until crisp. Allow to cool.
Mix together red pepper flakes, salt, and pepper in a small bowl.
In a large mixing bowl, combine sausage, bacon, garlic, mustard, and half of the seasoning mixture.
Divide the sausage mixture into six even parts. Pat sausage patties flat into 5-inch squares. Place a hard-boiled egg in the center of the square and wrap sausage around the egg. Use your hands to cup each egg and make sure that it is entirely covered.
Fill pan with 2 inches of oil and heat to 375º.
Prepare three mixing bowls — one with flour, one with eggs, and one with breadcrumbs. Divide the remaining seasoning mixture between the three bowls. Whisk eggs and stir dry ingredients well.
Tip: To make sure the oil is ready without a thermometer, place a dry wooden spoon into the oil. If the oil bubbles around it, you can begin to fry.
Dip each sausage-wrapped egg first in flour, then in egg, then in breadcrumbs, coating completely in each step.
Fry each egg for 3 to 4 minutes per side, until golden brown.