Cut the sausage into identical pieces, do not cut through to the end. Collapse them in the form of “rings”, fasten with toothpicks or wooden skewers. Release eggs in a bowl, add mayonnaise, salt, and beat.
Heat butter or vegetable oil in a pan, fry sausages on one side, turn over. Pour in the middle of the “ring” egg-mayonnaise mixture, warm until tender.
When serving, lay the egg in a sausage on well-washed leaves of green salad, sprinkle with finely chopped parsley.