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Boil a pot of water, reduce to a simmer and cook the eggs for 4.5 minutes, then put them in an ice bath to peel them gently.
Mix the black pudding and sausage (out of its skin) to coat the peeled eggs.
Season the flour with salt, whisk the eggs for coating, and crush the Frazzles with Panko breadcrumbs.
Heat oil in a deep fryer or pot to 180°C and fry the coated eggs, turning frequently, until dark golden brown all over.
Serve the scotch eggs, ideally with a whisky onion jam.