8 lg Hard-cooked eggs; unpeeled,
- but shells cracked all
- over
3 tb Soy sauce
2 Whole star anise
2 Bags Chinese black tea
2 lg Eggs; raw
1 tb Sesame mustard
2 c Fresh bread crumbs
2 tb Sesame seeds
1 lb Country style sausage; bulk
2 ts Fresh ginger root; chopped
2 ts Garlic; chopped
Oil for frying
One day before serving, place first 4 ingredients and water
to cover in medium size saucepan. Simmer, uncovered, 25
minutes; let stand overnight.
Beat raw eggs and mustard together in shallow bowl. Combine
bread crumbs and sesame seeds in another shallow bowl. Mix
sausage, ginger and garlic.
Peel hard-cooked eggs. Encase each egg completely in thin
layer sausage, using both hands to mold sausage around egg.
Dip one sausage encased egg,first in egg mixture. Coat with
bread crumbs. Set aside on plate. Repeat with remaining
eggs.
Refrigerate covered at least 3 hours or overnight. Heat oil
in deep fat fryer to 375°F. Fry 2 or 3 eggs at a time,
turning occasionally, until quite well browned, 10 to 15
minutes.
You want to make sure the sausage meat is thoroughly cooked.
Remove from oil with slotted spoon. Drain on paper towel.
Serve eggs, cut in quarters, at room temperature. Pass
additional mustard, if desired.
