Divide sausage into 8 balls

Lay a piece of plastic wrap on a flat work surface. Place 1 sausage ball onto the center of the plastic wrap, fold the plastic over sausage, and flatten into an 1/8-inch-thick oval. Pull the plastic back and place 1 egg onto the center of flattened sausage. Pick up plastic wrap, moisten fingertips, and press sausage around egg to cover completely, sealing well. Repeat with remaining sausage balls and eggs.

Place flour into a shallow bowl. Beat 3 eggs in a second shallow bowl. Pour bread crumbs into a third bowl.

Dredge sausage-wrapped eggs in flour, dip in beaten eggs, then press in bread crumbs to coat. Gently toss between your hands to remove excess bread crumbs, then place breaded eggs on a plate.

Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).

Cook in batches in the preheated oil until golden, 5 to 6 minutes. Transfer Scotch eggs to a wire rack to cool, about 5 minutes

I like to serve with several different mustards