Often, the best way to get quality sausage meat is to buy some really lovely sausages, slit them open, then squeeze out the meat. I like my Scotch eggs a little runny in the middle, but if you like a harder boiled centre, simply boil them for an extra couple of minutes at the start.

  • You want the pork cooked through, the outside golden and crispy and the inside hot and runny. That’s when you know you’ve got yourself a good Scotch egg.