Scottish Eggs Supreme - cooking recipe

Ingredients

1 lb. ground pork (if unavailable, use mild country-style sausage, casings removed)
3 Tbsp. fennel seed
1/4 tsp. crushed red pepper (optional)
1 1/4 tsp. white pepper
8 hard-boiled eggs, shells removed and chilled
3 beaten eggs
Horseradish Mustard Sauce (recipe below)
1/4 tsp. cayenne (optional)
2 tsp. salt
3 Tbsp. fresh sage, chopped
2 c. bread crumbs
4 c. peanut/vegetable oil

Preparation

Mix together the ground pork, fennel seed, cayenne, red pepper, sage, salt and pepper. Divide into 8 equal balls. Form a small patty in your hand with the first ball. Place a hard-boiled egg in the center of the patty and mold the patty to form a thin layer around the entire egg. Repeat for the remaining eggs. Chill for a minimum of 20 minutes. Put the 3 beaten eggs in a bowl and the breadcrumbs in a separate bowl. Dip each chilled, sausage-coated egg into the breadcrumbs; coat thoroughly. Next, dip it into the eggs, then back into the breadcrumbs again. Repeat for the remaining eggs. Chill for a minimum of 15 minutes.