You can get great sausagemeat for this recipe by slitting open some good porky bangers and seasoning the meat to your own taste. I don't like a pronounced flavour of herbs in a Scotch egg, but I do like plenty of black pepper and a good pinch of ground mace, which somehow gives pork pies, Scotch eggs and the like that authentic 'British' flavour you just can't replicate without it.
450g sausagemeat (and see above)
seasonings of your choice
oil, for deep-frying
Hard-boil the eggs, but err on the side of them still having a bit of 'squidge' in the middle; after all, they're going in the fryer as well, aren't they? Season the sausagemeat and divide it into four. Pat each portion of meat out flat in your wetted palms, then place a shelled egg on top and bring the sides up to encase the egg completely. Roll in the crumbs, then repeat for the rest of the eggs and meat. In my fryer (a Moulinex Minuto), the eggs took about 5 minutes each to be cooked, with the oil at 170°c.
As Scotch eggs are one of the best traditional picnic foods, I served them in that style, with some crudités and a few pickles on the table. Christopher wanted ketchup (bien sûr), but James preferred just to wolf down his egg at lightning speed with no additions.
A word of advice: The recipe will only make four, so hopefully you'll have no leftovers, but try, if you can, not to put these Scotch eggs in the fridge. I find that if you chill foods like this, they go a bit woolly and end up with a texture no unlike the plastic packaged ones (though the taste, still, is quite different).