Start by preparing the sausage meat. Use a grinder or mincer to grind the sausage meat into fine pieces, making it easier to mold around the hard-boiled eggs. This will form the base of the Scotch egg and should be finely minced to ensure a smooth texture when wrapping around the egg.
In a large mixing bowl, add the minced sausage meat and season it with salt, nutmeg, pepper, and a stock cube (or any other spices you prefer). Mix the ingredients thoroughly, ensuring the spices are evenly distributed throughout the meat. The spices should enhance the flavor of the sausage, but be careful not to add too much salt, as the stock cube already contributes some saltiness to the mixture.
Break the two raw eggs into a separate bowl and whisk them together until smooth. This will be used for the coating process later, helping the breadcrumbs stick to the meat. Set the whisked raw eggs aside for now.
Next, prepare your work area for assembling the Scotch eggs. Take a portion of the sausage mixture and flatten it slightly in the palm of your hand. This is the base layer that will surround the hard-boiled egg. It should be thick enough to completely cover the egg but not so thick that it makes frying difficult.
Before wrapping the egg, roll the hard-boiled egg in a light dusting of flour. This helps the sausage meat adhere to the egg and ensures a smoother coating process. Once the egg is evenly coated in flour, place it carefully in the center of the flattened sausage meat.
Gently roll the sausage meat around the egg, making sure it is fully covered. Be mindful not to use too much sausage meat, as a thick layer could prevent the inside from cooking properly when frying. You want the coating to be even but not excessive. If you find the sausage meat sticking to your hands, lightly dip your fingers in flour to make the process easier.
Once the sausage meat is securely wrapped around the egg, dip the entire meat-covered egg into the bowl of whisked raw eggs. Ensure that the entire surface is coated in the egg wash, which will help the breadcrumbs adhere properly. After the egg is covered with the raw egg, roll it in the finely crushed breadcrumbs. Make sure the breadcrumb coating is even and fully covers the sausage meat.
Set the coated Scotch eggs aside on a tray, ready for frying. Repeat this process for all the remaining eggs, ensuring each one is covered in sausage meat, dipped in egg, and rolled in breadcrumbs.
Now it’s time to fry! Heat vegetable oil in a deep frying pan or pot over medium heat. The oil should be deep enough to submerge the Scotch eggs, allowing them to fry evenly. You can test the oil’s readiness by dropping a small piece of bread into the oil — if it sizzles immediately, the oil is hot enough.
Carefully lower the Scotch eggs into the hot oil, a few at a time, ensuring they aren’t overcrowded in the pan. Fry them for about 5-7 minutes, turning them occasionally, until they are golden brown and crispy on all sides. Be sure to keep an eye on them to prevent burning. The sausages will cook through during this time, and the breadcrumbs will turn a beautiful golden brown color.
Once fried, remove the Scotch eggs from the oil and set them on a paper towel to drain any excess oil. Let them cool slightly before serving, as the egg inside will be very hot. The result should be a crunchy, golden crust on the outside with a tender sausage layer surrounding the creamy hard-boiled egg inside.
