Place eggs in a saucepan and add cold water to cover. Bring to a rolling boil, then shut off the heat and let stand for 3 minutes.
Drain and place eggs in an ice water bath. Gently crack and peel eggs, handling them carefully as the yolks will still be very soft. Place eggs in a bowl of cold water to stop the cooking process, and chill in the refrigerator up to a day ahead. When ready to use, dry the eggs with paper towels and set aside.
Next, create a breading station, with 3 shallow containers: one for the all-purpose flour, one for the beaten egg, and one for the bread crumbs.
Dredge the eggs in the flour and shake off any excess. Remove sausage meat from package and divide into six equal balls. With damp (not wet) hands, using your thumb, make an indent in one of the sausage balls, and form it into a bowl shape in the palm of your hand, large enough to cradle one of the cooked eggs.
Place one of the floured eggs into the sausage bowl, and then gather the meat evenly and carefully around the egg to totally encase it, pinching the open areas together with your fingers, ensuring there are no holes.
Roll the sausage-covered eggs in flour again, then in the beaten egg, and finally in the breadcrumbs.
Heat oil in a dutch oven or large, heavy-bottomed pan to 360° F (it is a good idea to use a thermometer when deep-frying). Working in two batches of 3, carefully fry the eggs until deep golden brown, about 5-6 minutes, adjusting the heat as necessary to keep the frying temperature even. While frying, keep the eggs moving so they brown evenly.
Using a spider utensil or slotted spoon, remove eggs from the oil and drain on paper towels. Season lightly with salt and pepper while still hot. Makes 6. Serve Scotch eggs warm (but they’re also good room temperature, even cold) with spicy brown mustard and your favorite small pickles, such as cornichons or sweet gherkins. Being a traditional pub food, they also go great with your favorite beer.
Note: Eating Paleo, Keto, or Whole30? Omit the flour and breadcrumbs and go with a sugar-free sausage, or make your own!
