• Gather the ingredients so you have everything close at hand on the counter or table.

Boil the Eggs

• Allow 8 large eggs to set out at room temperature for 20-30 minutes.
  8 large eggs
• Fill a medium saucepan halfway with water. Heat over medium-high and bring to a boil. Reduce heat to a simmering boil. Add 1 tablespoon kosher salt.
• Using a wire strainer, lower eggs into the simmering water. The water should cover the eggs by at least 1-inch. Return water to a gentle boil, then set timer for 9 minutes.
• Place ice in a pan of cold water. Remove eggs with a wire strainer and place in the ice water for 8-10 minutes. Peel from the largest end of the egg. Use fingers to get under the membrane and start peeling the shell off.

Form Scotch Eggs

• Place 16 oz spicy pork sausage in a medium mixing bowl. Using a fork or your hands, mix in 1 tablespoon Dijon mustard and 1/4 teaspoon ground nutmeg until fully incorporated.
  16 oz spicy pork sausage, 1 tablespoon Dijon mustard, 1/4 teaspoon ground nutmeg
• Next, lay out pieces of plastic wrap and divide the sausage into eighths. Place equal measures of sausage on plastic and flatten out with hand.
• Place a boiled egg in the center of each sausage patty. Fold the sausage over the egg, using the plastic to help guide it into place. Gently squeeze the wrap closed until the sausage covers the egg. Carefully remove the plastic and finish molding the sausage around the egg until completely covered. Wet hands in water, if necessary. Place sausage-wrapped egg on a baking tray. Repeat with remaining eggs.

Prepare Outer Coating

• Use 3 medium bowls for three dipping stations. Place 1 cup all-purpose flour in the first bowl. In the second bowl, whisk together 2 large eggs + 2 tablespoons water For the third bowl, mix together 2 cups Italian seasoned breadcrumbs and 1 teaspoon smoked paprika.
  1 cup all-purpose flour, 2 large eggs + 2 tablespoons water, 2 cups Italian seasoned breadcrumbs, 1 teaspoon smoked paprika
• Begin coating the eggs by dipping each in the all-purpose flour, until the sausage is fully covered. Follow by dipping each egg in wet egg mixture and seasoned bread crumbs, completely covering the egg with each coating. Repeat with the remaining eggs. Finish by dipping eggs once more in the crumbs to give them an extra coating.

Fry Scotch Eggs

• Fill a Dutch oven with enough lard or vegetable oil to cover the eggs. Heat to 350°F using a cooking thermometer to gauge the temperature. Try to maintain this temperature throughout the frying process.
  lard
• Carefully add the eggs one at a time and cook for 4-6 minutes until the eggs are a dark golden brown and the sausage is cooked through. (I cooked four eggs at a time for 5 minutes.)
• Using a slotted spoon, transfer the Scotch Eggs to a wire cooling rack placed inside a baking sheet. Serves 4-8.

Prepare Mustard Sauce

• In a small bowl, combine 1/4 cup whole mustard, 1/4 cup Dijon mustard, 2 tablespoons brown sugar, 1 tablespoon soy sauce, and 1-2 tablespoons stout or lager beer. Mix until fully combined. Serve with the Scotch Eggs. Cover and store in refrigerator for up to 3 weeks.
  1/4 cup whole mustard, 1/4 cup Dijon mustard, 2 tablespoons brown sugar, 1 tablespoon soy sauce, 1-2 tablespoons stout or lager beer