Place 4 eggs in a medium saucepan covered with cold water. Place lid on the saucepan. Boil for 4 minutes. Transfer to a bowl of cold water. Once cooled, carefully peel the eggs.
Combine sausage meat, ground pork, dried thyme, ground pepper, and Worcestershire sauce in a medium bowl. Mix well with a spatula. Divide into 4 portions.
Have 3 small plates ready – one for all-purpose flour, one for panko bread crumbs, and one for remaining egg (beaten).
Flatten a portion of meat mixture in your palm. Roll a peeled egg in flour, then place in the middle of the meat patty. Gently shape the meat patty evenly over the egg, molding and sealing it. Place on a plate. Do the same for the remaining 3 portions of meat and peeled egg.
Roll the meat wrapped egg in all-purpose flour, then dip in egg, and coat well in panko bread crumbs. Repeat for the 3 remaining meat wrapped eggs.
Heat sufficient vegetable oil in a saucepan to 325˚F (165˚C). Carefully lower eggs into hot oil and cook until golden brown, about 6 to 7 minutes.
Drain on paper towels.