boil the eggs for 2 1/2 minutes,drain and run undercold water. Remove the shells.Preheat the oven to 200C/gas 6.Rinse the sausages under the tap,slit the,skins and take out the meat, mix with the sage and parsley and divide into 9equal balls. Make an indent and carefully put a quails egg inside.Pinch the sausage meat together to completely enclose each egg.

roll each one in flour.Place the beaten egg in a saucer and dip each ball into egg make sure you cover them, not overly as seeds will fall off.Roll the scotch eggs into the seeds and nuts combined.

place on a bakingtray,bake for 20 minutes until golden brown and cooked.Serve them hot or cold, these will keep in fridge for 2 days,