Place 8 of the eggs into a large saucepan and fill with hot tap water, just enough to cover the eggs.
Place over high heat. Once bubbles start to appear, set your timer for 12 minutes (for firm yolks). When the timer goes off, carefully drain the hot water and place your eggs into a bowl of ice water (or leave under running cold water) for 8-10 minutes, until they are cool enough to peel.
Gently peel the eggs and set aside.
Preheat the oven to 190C/370F. Line a cookie sheet with parchment paper.
In a mixing bowl, add the pork, sage, mustard powder, salt, pepper, and fennel. Mix well.
Split the mixture into 8 evenly sized balls.
One at a time, place a ball of sausage onto a piece of cling film, cover with a piece of parchment and roll into a small oval, keeping the center slightly thicker than the ends.
Remove the parchment, place a boiled egg into the center and press the sausage around it evenly. Repeat with the remaining eggs.
Place the remaining egg into a bowl and whisk. In a separate bowl, place the parmesan.
Dip each sausage coated egg into the egg then bread with the parmesan. Place onto the prepared cookie sheet and repeat with the remaining eggs.
Bake for 25-30 minutes, until the parmesan is starting to brown.