I think the problem inherent with this is that you have to cook the eggs first (and you want the yolk to be soft/runny).
45 minutes @143F is the recommendation over at serious eats, to have a tender but firm enough white but good runny yolks (http://www.seriouseats.com/2013/10/sous-vide-101-all-about-eggs.html).
Then you have to remove it from the bath, cool it and carefully cover it with your sausage meat mixture, then re-bagging it to put it back into the bath, for at least an hour, to cook that sausage meat.
Therein lies the problem...your yolk would likely no longer be runny after you've exposed the sausage & egg to enough temperature to have the sausage cooked.
(and, yes, you would have to bread crumb it, then deep fry / pan fry the outside in oil to get that proper crusted exterior).
I really think the only way to use your sous vide is for the egg part. I'd do the sausage & breading part in the deep fryer afterwards (presumably you have good instructions already to get that part cooked without cooking the egg further)