Scotch eggs are a hearty, traditional snack or meal in the British Isles. These delicious morsels, best when served at room temperature, make quintessential pub or picnic fare. These fragrant, spiced sausage-covered eggs are a meal in themselves when served with a salad, cheese, tomatoes, chutney and a glass of wine.
Mix the sausage, parsley, onion, sage, nutmeg, salt and pepper together until thoroughly blended.
Press the sausage mixture between two sheets of wax paper until it is ½ inch thick. Remove the top sheet of paper and cut the sausage into 6 equal squares.
Shell the eggs carefully and roll them lightly in the flour, just enough to coat them. Form each square of the sausage mixture tightly and evenly around an egg. Make sure the sausage layer is about ½ thick and as even as possible.
Roll the sausage-coated eggs lightly in the beaten egg and then in the panko or bread crumbs.
Heat the oil in a deep skillet over medium high heat. Fry the eggs, one or two at a time, turning them frequently to brown evenly.
Remove from oil when well-browned and drain on paper towels. Allow to cool slightly and serve at room temperature with a spicy chutney.