INGREDIENTS

• 5 medium eggs

• Ice water, for chilling

• 0,5 pound fatty ground pork

• 3 tablespoons finely grated onion

• 2 teaspoons finely minced fresh sage

• 1 3/4 teaspoons kosher salt

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon ground white pepper

• 1/4 teaspoon freshly grated nutmeg

• 1/8 teaspoon cayenne pepper

DIRECTIONS

Chill the bowl of a stand mixer in the refrigerator. Fill a bowl with ice water. Bring 2 quarts water to a simmer in a medium saucepan and then carefully lower 8 of the eggs into the water. Cook the eggs for exactly 7 minutes, keeping the water at a low simmer, and then transfer to the ice water with a slotted spoon to stop the cooking. When completely cooled, carefully peel the eggs and keep chilled in a dry bowl.

Combine the pork, onions, sage, salt, black pepper, white pepper,nutmeg and cayenne in the chilled bowl of the stand mixer, fitted with a paddle attachment. Mix at medium speed for 1 minute, and then pour in the stock and raise the speed to medium high and mix 1 minute longer. The mixture should be well emulsified and a bit sticky. If you don't have a stand mixer, you can mix the sausageby hand with a wooden spoon - just beat vigorously for 4 minutes!

Flatten 1/4 cup of the sausage into a thin patty. Place a boiled egg into the middle and wrap the sausage around it, encasing it completely. Use wet hands if the sausage is too difficult to handle. Place the wrapped eggs in the refrigerator while you work on the remaining eggs.