Boil the eggs or use leftover hard-boiled eggs. To cook the eggs, place them in a saucepan, cover with water and bring to a boil. Remove from the heat and let stand, covered, for 5 minutes. Drain and place in a bowl of ice water. Let stand for about 5 minutes. Peel the eggs. Let them cool down while you prepare the rest.

Remove the casing of the sausages. Place the sausage meat in a bowl. Add the pepper, salt, nutmeg, sage, thyme, parsley, cornstarch, Worcestershire sauce, and mustard to the meat. Mix well with your hand. Divide the meat into 8 equal portions.

There are two ways to form the Scotch eggs. You can either do that in the palm of your hand by placing a portion of the meat into your hand, pressing it flat, placing the egg in the middle, and carefully yet easily encasing the egg in the meat.

Or you can cut a large sheet of cling film, place one portion of meat on one side of it, fold the other side over and press the meat with your hands or a small rolling pin into an oval form. Place the egg in the middle, wrap the meat around it and form a slightly elongated ball.

When all the balls are formed, place the flour on a large plate. Beat the eggs lightly in a bowl and place the breadcrumbs on another large plate.

Turn the Scotch eggs first into the flour. Pat gently to remove the excess flour, then turn the balls into the eggs and then into the breadcrumbs to form a nice coating.

Heat the oil on medium-high heat in a medium pan, which should be rather deep and large enough to hold 4 Scotch eggs.

The oil should have a temperature of 150 degrees Celsius/ 300 degrees Fahrenheit. Use a kitchen thermometer to check the temperature, if you have one. If not, add a small piece of bread to the hot oil and leave it for 1 minute. If it sizzles and browns during this time then the oil is hot enough.

Fry the eggs for about 4-5 minutes or until nicely browned, turning a few times in between with the help of a slotted spoon. Take them out with a slotted spoon and fry the next batch.