Place the Eggs in a saucepan, cover with cold water, bring to the boil, then simmer for 7–9 minutes for a slightly soft centre (longer for fully hard). Drain and transfer to ice water to stop cooking, then carefully peel when cool.
In a bowl, combine the Pork Sausage Meat with a teaspoon (or to taste) of English Mustard, a good pinch of Dried Sage, a light grating of Ground Nutmeg, and season with Salt and freshly ground Black Pepper. Mix until the seasonings are evenly distributed.
Divide the seasoned sausage into portions roughly the size of the peeled eggs. Flatten each portion into a disc and wrap it around a peeled egg, pressing and sealing the edges so each egg is fully encased.
Set up a breading station with a shallow plate of Plain Flour, a bowl with a couple of beaten Eggs, and a plate of Dried White Breadcrumbs. Roll each sausage-wrapped egg in flour, then dip into the beaten Eggs, and finally coat evenly in the breadcrumbs.
Heat a deep pan or a deep-fat fryer with enough Vegetable Oil to cover the eggs by about half; heat to around 170–180°C (340–350°F). If you don’t have a thermometer, test with a small breadcrumb— it should sizzle steadily without smoking.
Carefully lower the coated eggs into the hot oil (work in batches to avoid crowding) and fry for 4–6 minutes, turning as needed, until the breadcrumb coating is golden-brown and crisp and the sausage is cooked through.
Use a slotted spoon to transfer the cooked Scotch eggs to a plate lined with kitchen paper to drain excess oil. Let them rest for a few minutes to finish cooking inside and to firm up slightly.
Slice in half to check the centre, then serve warm or at room temperature with mustard or your favourite pickle.
