Scottish Eggs Supreme
["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"]
["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."]
["ground pork", "fennel seed", "red pepper", "white pepper", "eggs", "eggs", "Horseradish", "cayenne", "salt", "fresh sage", "bread crumbs", "peanut/vegetable oil"]