Sausages or sausage meat. I used Cumberland sausages and removed the skins.
Melted ghee or other oil
Put eggs in a saucepan with cold water, once boiling cook for around 5 minutes. Leave out to harden before peeling. Preheat oven to 180c. Make sure your sausage meat is straight out of the fridge to avoid it getting too sticky. Mix in seasonings egg mild curry powder. Flatten a patty and roll it around the egg (a little trial and error here) and ensure it’s properly coated. Line a baking tray with baking paper and brush with oil. Pop the scotch eggs on and cover with garlic/onion powder in order to help with the crust. Cook for 10 mins, turn to another side, another 10 mins, turn again. It might take another 10 mins or so depending on how thick the sausage is. Alternatively, I bet it works great if you deep fry these bad boys.