Appliance used: camp stove.
Salt & Pepper
Cayenne to taste
Hard or soft boil your eggs, peel carefully and set aside to dry
take sausage meat out of the casing and add seasonings (cayenne, nutmeg, chive, salt & Pepper)
Seperate into slightly larger then golf ball sized portions for each egg you plan to make
use a small bowl of water to wet your fingers(helps you to make smooth balls)
PLace meat between plastic wrap and flatten to about 1/4" thick and round
Lay egg onto sausage portion. Using the plastic wrap to help you get started wrapping the meat around the egg. Using the small bowl of water tyo keep your fingers wet while you shape the meat around the egg.
Using a 4 station system (flour, egg, bread crumb & finished egg bowl)
Apply in order to each meat egg: flour, then egg, then bread crumbs.
Set the breaded egg aside, using this time now to finsh shaping the meat eggs to look like eggs rather then balls.
Preheat the oil to 350
Deep fry for 6 mins
Set the eggs aside to cool slightly
Serve on a bed of Arugala & spinach with dipping sauce