Scotch Egg

Prepare the Eggs

Place the 6 eggs in a saucepan and cover with water.

Bring to a boil, then reduce the heat and simmer for 7 minutes.

Drain the eggs and transfer them to a bowl of ice water to cool.

Once cooled, peel the eggs and set aside.

Prepare the Sausage Meat

In a mixing bowl, combine the sausage meat, dried thyme, dried sage, ground black pepper, and salt.

Divide the seasoned sausage meat into 6 equal portions.

Wrap the Eggs

Flatten each portion of sausage meat into a patty.

Place a peeled egg in the center of each patty and carefully wrap the sausage meat around the egg, ensuring it is completely covered.

Coat the Eggs

Place the flour, beaten eggs, and breadcrumbs in three separate shallow bowls.

Roll each sausage-covered egg in the flour, shaking off any excess.

Dip each egg in the beaten eggs, then roll in the breadcrumbs to coat evenly.

Fry the Scotch Eggs

In a deep frying pan or pot, heat the vegetable oil to 350°F (175°C).

Carefully lower the Scotch eggs into the hot oil and fry for about 5-7 minutes, or until the outside is golden brown and crispy.

Use a slotted spoon to transfer the fried Scotch eggs to a paper towel-lined plate to drain excess oil.

Serve

Allow the Scotch eggs to cool slightly before slicing in half.