Toast fennel seeds on the stove until golden brown, about 5 minutes. Let cool, then grind.

Combine ground fennel seeds with salt, pepper, and parsley.

If grinding your own pork, trim fat and cut into 1-inch cubes.

Combine spice blend with pork. Chill or freeze pork before grinding.

Heat oil in a deep fryer or pan to 350°F.

Place quail eggs in a pot of cold water, bring to a rolling boil, remove from heat, cover, and let sit for 3 minutes for soft-boiled.

Immerse eggs in ice water to stop cooking. Rest for 5 minutes to hard boil.

Peel the quail eggs carefully by tapping and using a spoon to remove the shell. Refrigerate until ready to use.

If grinding your own pork, remove pork from the freezer and grind.

Divide the sausage into equal portions and flatten into a disc shape.

Place a quail egg in the center of each disc and carefully wrap the sausage around it, ensuring no openings.

Place breadcrumbs in a bowl. Whisk the remaining egg in another bowl.

Roll each sausage-wrapped egg in the egg wash, then in the breadcrumbs until fully coated.

Place the sausage-wrapped eggs in the fryer so they aren't touching, for 3 minutes or until golden brown.

Combine mayonnaise, mustard, and lemon juice to create the mustard sauce.

Serve immediately