Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Country-style sausage, casings removed And crumbled

  2. 1/2 teaspoon 2 1/2ml Cayenne

  3. 1/2 teaspoon 2 1/2ml Salt

  4. 4 Hard-boiled eggs - shells removed

  5. 1 cup 146g / 5.1oz Bread crumbs Creole seasoning - seeNote

  6. 1/2 cup 31g / 1.1oz Flour

  7. 1 Egg - beaten Vegetable oil - for deep frying

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a large bowl combine the sausage, cayenne and salt. Divide into 4 portions and on a sheet of waxed paper, shape each portion into a thin round. Place 1 hard-boiled egg on the sausage round and wrap to enclose the egg, patting gently to smooth the surface. (This step is much easier with wet hands.) Season the bread crumbs with Creole seasoning. Dredge the sausage-wrapped egg in the flour, then dip in the egg and roll in the bread crumbs until well coated. Chill in the refrigerator until ready to cook. In a deep fryer or large heavy skilled, heat 2 to 3 inches of oil to 350 degrees. Fry the eggs, 2 at a time until golden brown and crisp, about 6 to 8 minutes. Remove with a slotted spoon and drain on paper towels before serving. This recipe yields 4 servings.


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