Place 6 eggs in a 2qt saucepan and cover by 1" with cold water. Place over high heat and bring to boil; cover, remove from heat, let sit for 6 minutes. Drain eggs, and transfer to a bowl of ice water; let sit for 5 minutes. Drain eggs, and peel and discard shells, set aside.

Combine sausage, Worcestershire, mustard, cornstarch, mace, sage and thyme in a bowl; season with salt and pepper and mix until evenly combined. Divide mixture into 6 equal portions, and form portion around each cooked egg to cover completely. Place on a plate and refrigerate for 30 minutes.

Pout oil to a depth of 2" in a 6qt Dutch oven and heat medium-high until deep fry thermometer reads 350°. Combine remaining beaten egg with milk in bowl, and place flour and bread crumbs in separate bowls. Working in batches, coat each meat-covered egg in flour, shaking off excess, then dip in milk mixture to coat. Dredge in bread crumbs, and the fry until golden brown and meat is cooked thorough, about 7 minutes. Transfer to paper towels to frail briefly, and let cool for 10 minutes before serving.