made a bunch of scotch eggs last month for picnics.
Now I know this is sacrilege ;-)
But I use my own low fat sausage meat, 3 oz of meat to each hardboiled egg and then roll the s-eggs in seasoned breadcrumbs and cook them in the oven (the one in the kitchen for about 30 mins on a medium heat - can't help you with temperatures it says gas mark 5 on my cooker :-).
Quick, easy and great for picnics, fishing/hunting trips.
Traditionally (lol) scotch eggs are made with commercial high fat sausage meat and Deep fried.
Somewhere in scotland no doubt, they are battered first then fried.
Mind you there's nothing stopping someone making up a whole tray and smoking them :-)
Yeah, now there's an idea. The whole fatty thing doesn't really appeal to me. But individual scotch egg sized fatties - now that's something I can get behind :-)