To a saucepan, add the eggs and add water to cover the eggs. Bring to a boil and cook on a low boil, 4 minutes for runny yolk, or 10 minutes for firm yolk. Transfer to a bowl of cold water to stop them cooking.

When cooled, gently tap the egg on a hard surface all over to evenly crack the shell and put back into the water for a couple more minutes, then peel. The water will get under the shell and help to make it peel easily. After peeling the egg, make sure they are dry so the sausage meat sticks.

To 3 separate bowls add the flour, whisked egg and breadcrumbs all mixed with a little of the salt and pepper. Set aside.

Lightly wet the palms of your hands (this will prevent the sausage meat from sticking). Divide the sausage meat into 4 equal portions. Take one portion of the meat and flatten in your palm. Place a cooled egg in the center and wrap the meat around the egg, packing tightly (without too much pressure without breaking the egg) and shape into a nice oval with no gaps in the meat, you want an even layer of meat all around. Roll in the egg in the flour to get a light coating, then into the egg, remove excess egg, then roll in the breadcrumbs until well covered, pressing the breadcrumbs into the meat. Set aside. Repeat with all the eggs.

Fry the eggs in the oil about 5-7 minutes until golden brown turning halfway through.

Drain and serve with the mustard sauce.