2 large [raw] eggs
1 Tbsp prepared Dijon mustard
2 Cups pulverized dried bread crumbs
1 tsp Dried Thyme Leaf
1 tsp Rubbed Sage
8 hard boiled eggs [this is another good use of leftover Easter eggs!]
1 lb bulk pork sausage
Vegetable oil for frying
In a small bowl, whisk together the two eggs and Dijon mustard. In a shallow bowl, combine the bread crumbs, thyme and sage. Set both bowls aside for the time being.
Working with your hands, wrap a thin layer of groun sausage around each hard-cooked egg.
Dip each sausage-covered egg in the egg-mustard mixture, and then roll in the bread crumbs to coat entirely. Set aside on a chilled plate and repeat with each of the remaining hard-cooked sausage-covered eggs. Cover plate of breaded eggs and refrigerate at least 3 hours [or overnight].
Heat to 375 degrees F 3 inches of vegetable oil in a deep fryer. Fry 2 or 3 eggs at a time in the hot oil, turning occasionally, until quite well-browned, 10 to 15 minutes. (The oil temperature + longish cooking time is to assure that the sausage is thoroughly cooked.) Remove the eggs from the oil with a heatproof slotted spoon and drain on paper towels.
Serve the Scotch eggs, cut into quarters, at room temperature. Serve with additional mustard.