Uploaded October 2011 | Updated September 2026, 1 hour ago
We had these at SouthTube, at McNamara's Pub, and they were incredible. We all raved about them. Most of us had never heard of them, and none of us had a clue how to make them. So I did some exploring, learned enough to get myself in trouble, and tried it. Herein lie the results.
Ingredients:
Hard boiled eggs - I tried this with 3
1 raw egg - lightly beaten
Pork sausage - any kind you favor, and I think if you get it finely ground it will roll out thinner and easier. I used 3 oz / egg, and I think I could reduce it to 2 now that I've done it.
All purpose flour, a few TBS
Bread crumbs - seasoned or no, your preference - I used Italian seasoned
Oil to fill pan ~1" deep. I used half peanut oil and half Crisco, for no particular reason
Oil temp - 325° F
Fry for 8 minutes, turning frequently.
Drain on towels, slice, and serve.
They came out *as good as* the ones at McNamara's. Crispy thin outer shell, the sausage was perfectly cooked and juicy, and the egg safe and sound in the center.
Dipping sauce:
A dollop of Grey Poupon
A smaller dollop of horseradish
A sprinkling of Cayenne pepper
A short squirt of ketchup
Had a nice balance and bite to it, complemented the eggs well, but I still want to know what was in the dipping sauce they had. It was tight.
Intro music from "Gaslamp Funworks" by Kevin MacLeod:
incompetech.com
We had these at SouthTube, at McNamara's Pub, and they were incredible. We all raved about them. Most of us had never heard of them, and none of us had a clue how to make them. So I did some exploring, learned enough to get myself in trouble, and tried it. Herein lie the results.
Ingredients:
Hard boiled eggs - I tried this with 3
1 raw egg - lightly beaten
Pork sausage - any kind you favor, and I think if you get it finely ground it will roll out thinner and easier. I used 3 oz / egg, and I think I could reduce it to 2 now that I've done it.
All purpose flour, a few TBS
Bread crumbs - seasoned or no, your preference - I used Italian seasoned
Oil to fill pan ~1" deep. I used half peanut oil and half Crisco, for no particular reason
Oil temp - 325° F
Fry for 8 minutes, turning frequently.
Drain on towels, slice, and serve.
They came out *as good as* the ones at McNamara's. Crispy thin outer shell, the sausage was perfectly cooked and juicy, and the egg safe and sound in the center.
Dipping sauce:
A dollop of Grey Poupon
A smaller dollop of horseradish
A sprinkling of Cayenne pepper
A short squirt of ketchup
Had a nice balance and bite to it, complemented the eggs well, but I still want to know what was in the dipping sauce they had. It was tight.
Intro music from "Gaslamp Funworks" by Kevin MacLeod:
incompetech.com
