Bring a litre of water to the boil in a pan. Carefully drop the eggs in and boil for 5/6 minutes
Remove the eggs from the water with a slotted spoon and place in a bowl of ice cold water. Once they are cold, peel and set aside
Fry your bacon until crispy and cool to the side. Then using your hands, take the meat out of your sausage casings and mix well in a bowl with the chopped sage, olive oil, red onion, red chilli, bacon and a pinch of salt & pepper
Divide the sausage mixture into 5 equal quantities and press flat between your hands to form a thin sheet of the sausage mixture. Carefully wrap each egg in the mixture, packing the eggs solid and ensuring that there are no air pockets
Cover the Scotch Eggs with cling film and refrigerate for 5 minutes to set
Meanwhile for the spicy sauce, combine the mayo with lots of Frank’s RedHot Sauce until orange in colour. Then add the Maple Syrup to mix
Whisk 2 eggs in a bowl. Place the flour and panko breadcrumbs in 2 different bowls. Roll each Scotch Egg with the flour, then beaten egg, then cover completely in the breadcrumbs.
Heat the deep fat fryer/pot of oil to 175˚C and fry the Scotch Eggs for 8-10 minutes until golden
Place the Scotch Eggs on some sheets of kitchen towel and lightly pat. Cut in halves or quarters and serve immediately with your Frank’s Maple Mayo.