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Boil eggs for exactly 7 minutes, then transfer to an ice bath for 10 minutes.
Weigh 90g of sausage meat and divide it into two equal halves.
Dust the peeled eggs with flour, then carefully wrap each egg with the sausage meat, ensuring even thickness.
Create three stations: flour, beaten egg, and breadcrumbs. Coat the meat-wrapped egg in flour, dip in egg wash, and roll in breadcrumbs. Repeat the breading process a second time.
Heat oil to 350-375°F and fry the Scotch eggs for 7 minutes. Rest for 1 minute after frying.
For the Oxford sauce, combine the vinegar, sugars, and mustard. Bring to a boil and thicken with a cornstarch slurry. Cool in the refrigerator.
Cut the Scotch eggs in half to reveal the runny yolk. Serve with the Oxford sauce and a sprinkle of salt.