8 medium eggs, at room temperature | 400g pack chicken sausages | 2 tbsp hot sauce |125g fresh breadcrumbs | 50g plain flour, seasoned | 2ltrs sunflower or vegetable oil, for deep-frying
- Boil eggs for 6 mins. Transfer to a bowl of very cold water and peel it after.
- Squeeze the sausage meat out then mix the meat with the sauce and 25g breadcrumbs. Divide into 6 portions.
- Beat the 2 remaining eggs with a fork in a shallow bowl. Put the flour in another shallow bowl and the remaining breadcrumbs on a dinner plate. Dampen your hands, then flatten one-sixth of the meat in the palm of your hand. Wrap the meat around an egg, moulding evenly to cover it completely.
- Shape the sausage-covered egg to a smooth oval, then coat in flour, followed by the egg and finally breadcrumbs, shaking off excess at each stage. Repeat to make 5 more Scotch eggs. Chill for 30 mins before cooking, or for up to 36 hrs.
- To cook the eggs, fill a deep, large saucepan about a third to half full with the oil. Fry the Scotch eggs in batches, turning occasionally, for 4-5 mins until dark golden brown.
- Serve the Scotch eggs, warm or cold, with the blue cheese dip.