Add 2 inches of he Canola Oil to a Dutch Oven or large pan.  Slowly bring the oil temperature to 350 F degrees.  The use of a good quality thermometer is a must.

As your oil is heating, flatten out the breakfast sausage to approximately 1/4 inch thick and divide into 6 even patties. Remember to always keep you eye on your oil to make sure it is under control and not heating too fast.

Place your hard boiled eggs in the middle of each sausage patty and close the sausage over the egg.  Gently mold the sausage around the hard boiled egg with your hands, making sure they are completely covered, sealed and as evenly distributed as possible.

Roll each Scotch Egg in the flour, and then the raw egg dip before finally, and gently rolling them in the bread crumbs. Shake off any excess bred crumbs.

Place 3 Scotch Eggs in the 350 F oil for a total of 5 -6 minutes when golden brown.  Do not let them touch and turn over after 2 - 3 minutes.  Remove and repeat when oil is at 350 F.  If the Scotch Eggs are getting too dark, too fast, finish them in a 350 F oven.

Place in airtight container and refrigerate.