Check out the scotch eggs

Take a good pork sausage, I used lincolnshire sausage stripped from the skins, add a little extra seasoning to taste, i added a little fresh chopped chilli, white pepper and sea salt. Fry a little of the mix in the pan before you make the scotch egg and discover its as bland as a pan fried flip-flop. Once your happy with the mix put the eggs on to boil, they will only take about 3 minutes to soft boil. I suggest you boil three times the amount you need because they are a nightmare to peel and as they are soft boiled..prone to splitting...Peel out of earshot of children as you will beeping well split the beeping things!! Ok not to wrap the eggs...Be gentle..Flatten out some of the sausage meat, about the size of the palm of your hand on a piece of clingfilm, pop your egg in the middle and gently bring up the edges so it wraps the egg. When your hands meet, twist the clingfilm so it makes the ball shape. Take it out and you can roll it between your hands to create the shape you desire. If you like you can pop them in the fridge for 30 mins just to firm up. OK next get 3 plates, one with 2 beaten eggs on, one with plain seasoned flour and the last with the Japanese breadcrumbs on. So its dust dip then roll!! Flour egg then crumb. And repeat. Heat your deep fat fryer to about 180 and cook for about 4-5 mins, youll get to know yourself how long it perfect depending how much sausage meat you used. I like to finish them with a little sprinkling of smoked paprika.....Enjoy!