Scotch Eggs
1 pound bulk pork breakfast sausage
6 hard cooked eggs
1 cup fine dry bread crumbs, homemade or use panko
2 eggs
Sauce:
½ cup mayonnaise
1 Tbls.Dijon mustard
1 tsp. Italian flat leaf parsley

Divide sausage into 6 equal portions; wrap 1 portion around each egg. Beat egg; dip sausage-wrapped eggs in beaten egg mixture. Roll in bread crumbs; deep fry in canola oil until golden (if the sausage is not quite cooked place in 400 degree oven for 5 minutes, this step can also be used for making them ahead of time and heating before serving. Cut into halves lengthwise; serve hot with Dijon.