Cathy's Scotch Eggs

Ingredients

• 2 tablespoons parsley dried
• 0.5 teaspoon sage dried
• 0.5 teaspoon thyme leaves dried
• 1.5 cups bread crumbs dry
• 2  eggs lightly beaten
• 8  eggs peeled
• 0.5 cup flour all-purpose
• 1 pound sausage meat 
• 8 servings optional: mustard 
• 8 servings oil for frying
• 0.3 teaspoon pepper 
• 0.5 cup salt 

Equipment

• sauce pan

Directions

1. Combine sausage and herbs; mix well. Divide into 8 patties.
2. Cover each hard-boiled egg with a sausage patty, pressing to cover and seal.
3. Combine flour, salt and pepper.
4. Roll eggs in flour mixture, then in beaten eggs and bread crumbs.
5. Heat one inch of oil in a saucepan over medium-high heat. Cook eggs, a few at a time, in hot oil for 10 minutes, or until golden on all sides.
6. Drain; chill in refrigerator. Slice into halves or quarters.
7. Serve chilled with mustard, if desired.