Recipe:
2 lbs ground pork 3-6 hard boiled eggs
ground cornflakes
2 t salt, 1 t pepper, 1t each sage, thyme, paprika. 1/2t ginger 1/2 t heat-chili powder, red pepper flake, your choice. stir spices together and add to cold ground pork. mix well. Divide sausage according to how many eggs you have hardboiled and chilled. form sausage around eggs avoiding gaps. roll in ground corn flakes and set aside. In a fryer or deep pot, heat 3-4 inches of peanut oil. Peanut oil burns at a higher temp than most other oils. check oil temp by putting a small amount of the sausage in the oil. IF it cooks quickly without burning readily, the oil is ready. Place one or two eggs, but not more into the oil. turn gently. when the outside of the sausage corn flake coating turns golden brown,, gently scoop out with a metal strainer spoon and place on paper towels to cool. once they cool to room temp, place them in the frig for an hour or two. When ready to serve, pull them out of the frig and with a serrated sharp knife slice each egg (carefully-this part is tricky) maybe 5 times. Serve with hot mustard, chutney, chili sauce, hot marmalades.

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