Fresh parsley – 1 small bunch, leaves only, small chopped
1 whole nutmeg
English mustard – 1 tbsp
Sea salt – to taste
Fresh ground black pepper – to taste
All-purpose flour, for dusting
Dry breadcrumbs – 1 ½ cups
Vegetable oil – 8 cups + 3 tbsps
Place 8 eggs into a pan, cover with cold water; bring to a boil. Let boil for 3 minutes; remove from heat and put into a bowl of cold water. Let cool. Peel cooled eggs carefully.
In a large bowl, mix sausage meat with chopped chives and parsley, grate nutmeg over the meat, add mustard and season with salt and pepper. Mix thoroughly until well combined; divide into 8 portions and roll them into balls.
Add flour to one plate, beaten eggs into another, and breadcrumbs into the last. Arrange them in the said order to coat the Scotch eggs conveniently.
Flour your hands. Press a ball of meat into one palm to flatten it to an oval shape. Roll an egg in flour. Place the flour-coated egg in the center of the patty. Close the meat up around the egg carefully, roll to an even shape with both hands.
Coat the meat-coated egg in flour, then beaten egg and breadcrumbs. Then once again coat in beaten eggs and breadcrumbs for a better crust.
Add vegetable oil to a deep fryer or just a deep pan, heat to 300°F/150°C. The best way to get the right temperature is to use a kitchen thermometer. If you don’t have one, use a piece of potato: drop it into the oil and see if it sizzles and starts to brown – the oil is well-heated then.
Add eggs one by one very carefully into the heated oil. Cook for 4 minutes; turn to help them get golden on all sides evenly.
Cover a platter with paper towels. Use a slotted spoon to remove eggs from the pan and place them onto the towels to drain the excess oil. If you are worried the Scotch eggs might not have cooked through, arrange them on a baking sheet and let them sit in a hot oven for a couple of minutes.