- 6 large eggs
- 2 fat garlic cloves, finely chopped
- Pinch kosher salt
- 1 pound Italian sausage, casings removed
- 1 ½ to 2 tablespoons prepared horseradish
- ¼ cup all-purpose flour
- ¼ cup panko bread crumbs
- Olive oil, for frying
- Cornichons or other pickles, for serving
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
822 calories; 74 grams fat; 19 grams saturated fat; 0 grams trans fat; 41 grams monounsaturated fat; 9 grams polyunsaturated fat; 11 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 26 grams protein; 365 milligrams cholesterol; 1042 milligrams sodium
- 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.