Our favourite recipe for making our own scotch eggs:
1kg sausagemeat (seasoned with salt, pepper, sage, nutmeg)
150g dried breadcrumbs
10 hard boiled eggs, with shells removed
Beat 2 eggs with a tblsp of water
Dip hard boiled eggs into the beaten egg and cover them with a coat of sausagemeat. Roll the covered eggs in the beaten egg and roll in breadcrumbs. Dip fry in hot oil until golden brown.
A good tip is to keep the layer of meat quite thin and make sure the oil is not too hot, otherwise the breadcrumb coating burns before the meat is cooked. Time the frying of the first batch of eggs and cut one in half to see if the meat is cooked. Then adjust the timing accordingly.