Hard boil the eggs and allow them to cool a little.
Peel the eggs and chop them until they are quite fine.
Add the quark, white wine vinegar and mustard powder to the chopped egg and mix well. Add some salt and pepper to taste. Set aside in the fridge.
Remove the skin from the sausages and mix well in a bowl.
Split the sausage meat into 16 even balls. Flatten out each ball until it's quite thin.
Place a rounded half teaspoon of the egg mix in the centre of each disc of sausage. Then wrap the egg in the sausage and form it into a ball.
Dip each ball in the beaten egg, then quickly roll them through the cous cous.
Cook for 15-20 minutes at 190°C. Turn once and spray with some more low calorie cooking spray halfway through cooking.
Allow to cool before serving. Store in the fridge until you're ready to use them.