Mix sausage mince with sauces. Divide into 6 equal portions. Dust eggs lightly with flour seasoned with salt and pepper, then cover each egg with sausage mixture, pressing and moulding on well. Brush with beaten egg and roll in breadcrumbs. Chill for at least 1 hour. Deep-fry eggs in hot oil until golden-brown and the sausage mince is cooked. Drain on paper towels. Cool and chill. Serve cold with salads. Makes 6. If you are cooking Scotch Eggs for the first time take care to weigh the sausage mince, divide into six equal portions and press the mince round the eggs in an equal thickness so that they will cook evenly. Do not overheat the oil or the outside will brown too quickly before the mince is cooked.