Place 8 large eggs in a saucepan, cover with cold water, bring to a boil, and cook to your desired level of doneness (hard, medium, or soft). Immediately transfer the eggs to an ice bath to cool, then peel them under running lukewarm water. Set peeled eggs aside.

In a large bowl, add 1 1/2 pounds ground sausage, 1 1/2 tablespoons English mustard, 3 tablespoons chopped chives (or parsley or a combination), 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon ground nutmeg. Use your fingers to thoroughly combine until evenly mixed.

Divide the sausage mixture into 8 equal portions (weigh them if you want accuracy).

Prepare a work surface by laying down a piece of plastic wrap and lightly oiling the plastic (this prevents sticking). Place one sausage portion on the oiled plastic wrap and press or pat it into a flat disk about 5–6 inches in diameter.

Put one peeled egg in the center of the sausage disk. Gather the plastic wrap edges up and around the egg, closing the sausage completely around it. Lightly press and smooth the sausage so the egg is fully enclosed. Unwrap and set the sausage-covered egg aside. Repeat steps 4–5 for the remaining eggs.

Set up a breading station with three shallow bowls: 1 cup all-purpose flour in the first bowl, the 3 eggs whisked in the second bowl, and 1 cup plain breadcrumbs in the third bowl.

Working with one sausage-covered egg at a time, dredge it completely in the flour, shaking off any excess, then dip it into the whisked eggs, and finally roll it thoroughly in the breadcrumbs so it is evenly coated. Place the breaded Scotch egg on a plate. Repeat for all eggs.

Refrigerate the breaded Scotch eggs while you heat the oil.

Heat oil in a small deep saucepan or a deep fryer to 350–360°F (175–182°C). Use enough oil so the Scotch eggs can be mostly submerged; if your oil level is low, you will need to turn the eggs while frying to brown all sides.

Carefully lower one Scotch egg into the hot oil and fry until evenly golden brown on all sides. If the egg is not fully submerged, turn it gently with a spoon or tongs to brown each side. Repeat with remaining eggs. (The internal temperature of the sausage should reach 145°F.)

Use a slotted spoon to transfer fried Scotch eggs to a plate lined with paper towels to drain. Keep the drained eggs on a warm oven-safe plate in a low oven if you want to keep them warm while frying the rest.

Serve the Scotch eggs hot or cold according to your preference.