Scotch Eggs

Soft boil 3 eggs, about 6 min, cool and set aside.

Set up a station to bread the Scotch eggs with flour, breadcrumbs, and an egg beaten lightly.

Form the sausage into thin rough pattys

Wrap egg in sausage, wrap it as thinly as you can while covering the egg completely, a thinner layer will cook quicker and won't leave raw spots.(which was the problem I ran into) then dredge in flour, egg, then breadcrumbs.

Fry turning often to cook all sides. Serve hot.

Note: if you prefer country sausage to italian it works too, just omit the fennel.