Ingredients

The following ingredients have 4 Servings
  • 6 large eggs
  • 2 fat garlic cloves, finely chopped
  • Pinch kosher salt
  • 1 pound Italian sausage, casings removed
  • 1 1/2 to 2 tablespoons prepared horseradish
  • 1/4 cup all-purpose flour
  • 1/4 cup panko bread crumbs
  • Olive oil, for frying
  • Cornichons or other pickles, for serving

Instruction

  • Place 4 eggs in a medium saucepan and cover with cold water. Bring to a boil over high heat; remove from heat and cover for 3 minutes. Uncover and allow to sit for 10 minutes. Peel eggs under running cold water and pat dry.
  • Using a mortar and pestle or the back of a knife, mash the garlic with a pinch of salt until a paste forms. In a medium bowl, knead together the sausage, garlic paste and horseradish until just combined. Divide into 4 equal portions.
  • In a small bowl, lightly beat the remaining 2 eggs. Place the flour and panko in separate bowls. Coat each hard-boiled egg in flour and then enclose each one completely in a sausage patty, molding the sausage into place. Dredge the sausage-coated eggs in the flour, shaking off the excess. Dip them in the beaten eggs, letting the excess drip off, and roll them in the panko, coating well.
  • Fill a medium pot with 1/2-inch oil. Heat to 350 degrees, or until the oil is shimmering and bubbling slightly around the edges. Fry the eggs, 2 at a time, turning them occasionally until golden and cooked through, about 7 to 9 minutes. Transfer to a paper-towel-lined plate. Sprinkle with salt and serve while still warm, with pickles.