Scotch Eggs with Tangy Mustard Sauce

Begin by gently placing one egg into a small cooking vessel and position it over low heat. Gradually stir in mayonnaise, mustard, and sugar as the mixture begins to simmer. Once it reaches a gentle boil, carefully remove the pan from heat and allow the mixture to cool before refrigerating it for at least 10 minutes.

Next, fill a saucepan with six whole eggs and cover them with cold water. Bring the water to a rolling boil, then cook the eggs for 10 to 12 minutes. Remove them from the hot water, let them cool, and then peel off their shells.

Heat a substantial amount of oil in a deep-frying device to 375 degrees F (190 degrees C). Combine sausage, parsley, lemon zest, nutmeg, marjoram, salt, and pepper in a bowl; thoroughly mix these ingredients together using your hands. Coat each hard-boiled egg with the sausage mixture, working it into an even layer around the egg using your wet hands.

Roll covered eggs in beaten egg, followed by bread crumbs.

Fry eggs, 3 at a time, in hot oil until they turn deep golden brown, 4 to 5 minutes. Turn them as they cook, so they brown evenly. Remove with a slotted spoon, drain on paper towels, and repeat with remaining 3 eggs.

Serve eggs warm with a side of mustard sauce.