Place the eggs in a large saucepan of cold water. Bring the water to a boil, and boil the eggs for 2-3 minutes. Remove the eggs and place them in iced water to cool completely. Peel the eggs and set aside.

Combine the sausage meat with parsley, ground fennel, mustard and 1/4 cup breadcrumbs. Season with salt and pepper. Divide the meat mixture into four portions.

Using slightly moistened hands, roll one portion of the meat mixture into a ball and flatten evenly in the palm of your hand. Place an egg in the centre and fold over sausage meat to form an even layer around egg.

Repeat with remaining sausage meat and eggs.

Lightly dust each meat-wrapped egg with flour, then dip in the extra egg, and then coat in breadcrumbs. Repeat to form a double layer.

Gently drop the eggs into the oil and fry, turning halfway, for 2-3 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel.

Place the eggs on the prepared baking tray and bake for 8-10 minutes or until extra crisp.

Serve the Scotch Eggs warm or at room temperature with the Herb Mayonnaise.

Place the egg yolks, mustard, vinegar, salt and pepper into a small food processor.

With the motor running, very slowly add the oil (drop by drop), until the mixture starts to thicken and emulsify.

Taste for seasoning.

Stir through the chopped herbs.

If you do not have a food processor, you can also make mayonnaise by simply using a bowl and whisk, but it will take much longer. A handheld blender with a whisk attachment is also very good for making mayonnaise.