Really Easy!
Bring water to a boil. Add 12 quail eggs. Reduce heat to simmer for 7 minutes. Drain immediately and cover with cold water. Peel eggs.
Divide 1 lb hot sausage into 12 pieces. Flatten each piece into a patty. Lay 1 egg on each patty. Fold sausage around eggs and roll in palm of your hand to make a smooth ball.
Roll each sausage/egg ball in seasoned bread crumbs. Chill in refrig at least 30 minutes.
Preheat oven to 350*. Brown sausage/egg balls in heated olive oil, about 10 minutes. Drain.
Bake in preheated oven for another 10 minutes.
Note: we also tried some without the bread crumb coating, thinking maybe that was just carbs and not necessary. However, once we tasted both, we did like the breaded ones better. They had better texture, as if it helped the sausage cook more evenly.
