Hard boil and peel 4 of the eggs. Refrigerate until required
Cover the base of a frying pan with 1cm of vegetable oil and gently heat.
Mix the sausage mince with the grated carrot, chopped parsley , a beaten egg and a good crack of black pepper.
Divide the mixture into four portions. With damp hands, roll each potion into a ball. Place a meat ball into the palm of your hand and flatten to approximately 1 cm thick.
Place a boiled egg into the center of the meatball and wrap the meat around the egg. Carefully smooth the join and shape into a large ball while trying to keep the thickness of the meat even around the egg.
Roll the scotch egg into the breadcrumbs and gently place it into the oil.
Make the other three scotch eggs and add them to the oil as you go. The oil should be very gently bubbling. If the oil is too hot, the scotch eggs will brown before they are cooked inside.
Rotate the eggs every five minutes (I usually create four sides) and then for five minutes on either end.
After 20 to 30 minutes total cooking time, the meat should be cooked . Remove each ball onto absorbent paper to drain.