Try soft-cooking the eggs until the white is set but the yolk is runny, then freeze them. Once frozen, peel, coat in sausage, and fry. The egg being frozen should keep it from cooking too much more while the sausage around it cooks in the oil. Then you just need to let them stand for a couple hours to thaw, and either serve at room temp or pop them in the oven to warm for a few minutes.