Old-Fashioned Homemade Scotch Eggs

In a large bowl, combine sausage meat, dried thyme, dried parsley, salt, and pepper until all the ingredients are incorporated.

Peel the hard-boiled eggs and set them aside.

Take a handful of the mixture and flatten on your palm. Put one hard-boiled egg in the center and wrap the meat around it, making sure it fully covers the egg. Repeat with the remaining eggs.

Set up three shallow bowls. Place the flour in one, beaten eggs in another, and breadcrumbs in the third bowl.

Roll each sausage-wrapped egg in the flour, dip it in the beaten eggs, and then coat it with breadcrumbs, ensuring an even coating. Repeat with all the eggs.

Heat vegetable oil in a deep-fryer or a deep saucepan. The oil should be around 180°C.

Carefully place the coated eggs into hot oil and fry for about 8-10 minutes or until they are golden crispy. Flip them occasionally to ensure even browning.

Once cooked, remove the Scotch eggs from the oil and drain them on a paper towel-lined to remove excess oil.

Serve. They can be served with a dipping sauce like mustard or ketchup.