Harder than I thought to make.
The end result looked fantastic lovely golden colour but the sausage wasn't quite cooked.

Eggs - 7 minutes in a boiling pan. Result was very good. Very slightly runny.

How thick should the sausage be? - I should know this answer from the 1000's of SE's I've eaten.
Does anyone know what temperature and how long they should be fried for?

I used a pan with oil rather than a deep fat fryer but the 'eggs' were half covered and turned.

i use sausage meat from good sausages, add some more mace and garlic.

fry and then finish off in oven

By uncanny coincidence, I did some black pudding and non black pudding scotch eggs and beignets (cos I ran out of eggs) yesterday. I work on the basis of 120-130g of mix per egg, so for example my black pudding scotch egg mix is 200g black pudding, 200g sausage meat and 80-90g smoked streaky bacon which is enough mix for 4 eggs. I bring the eggs to the boil in a pan and boil them for 4 minutes to make sure I end up with a soft yoke. Straight in to iced water from the pan once boiled.





Fryer on 180 and fry in batches until the breadcrumbs (I use panko breadcrumbs as they are crunchier) are golden - this usually takes about 5-6 minutes.



In to a preheated oven on 190 for 4-5 minutes to ensure cooked. This batch went slightly over as the yokes are "mushy" not runny, how I like them.



Last time I did these I got a runnier yoke:


Serve with some nice crispy apples, chunks of strong cheddar and quince jelly.

That's brilliant Matt and just the answer I am looking for.
For some unknown reason I didn't consider an oven to finish off.