| Ingredients |
|---|
| 6 hard boiled eggs- pealed |
| '1 pkg sausage (itallian,herbed,or spice yourself' |
| 1/4 t cayanne pepper |
| 1/2 Cup flour |
| 2 eggs |
| 1 Cup bread crumbs |
| Descriptions |
| 'Split sausage into 6 parts. Wrap a portion of the sausage around each egg. Mix flour and cayanne pepper. In a separate container beat eggs and in a third contianer put bread crumbs. Coat each sausage covered egg first in flour,then egg,then bread crumbs. Fry in oil at 350 degrees until sasuage is fully cooked- about 8 minutes,but check because it depends on how thick the sausage is. Cut into fourths and serve with spicy mustard.' |
| Special Notes |
| Reidenbach Turkey Fry Extravaganza- this recipe has been with the turkey fry from it's first year in 2001. Ty and I were acutally exposed to this amazing dish while at Purdue. There was a little Scottish restaurant in Lafayette that had great beer and appetizers! When Turkey Fry started, we knew this one had to make the cut and it has been a favorite every year. This is also terrific Day After Thanksgiving breakfast food! |
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