DR and I love Scotch eggs and the best place to get them is at the Lafayette Brewing Company in Lafayette, Indiana. Alas...that's a wee bit far to drive for my favorite appetizer. Years ago we talked one of the waitresses into giving us the recipe but I've forgotten it :(
However, I found a couple that gave me enough of a memory jog to reproduce a recipe that is almost what I remember eating at LBC.
Start off boiling some eggs, plan on about 2 per person.
Then peel them.
Now assemble your ingredients; cornmeal, flour, one or two beaten eggs and some ground sausage.
Roll the egg in cornmeal, then flatten out an egg size lump of sausage in your hand. (Sorry there aren't any pics for the next steps but my hands were a bit dirty.) Wrap the sausage around the egg and carefully pinching the edges closed. Add or remove bits of sausage as needed. Next roll your sausage/egg in flour, coat in the beaten egg and then roll/coat in cornmeal.
Repeat until all of your eggs are covered. I place a wire rack, sprayed with cooking spray, on a cookie sheet and then place the Scotch eggs on top. Heat oven to 400 degrees and bake for 20 minutes flipping the eggs halfway through.
Golden, right out of the oven.
Slice into quarters and serve with spicy mustard.