For the mustard sauce:

1. To a mixing bowl, add the mustards, white wine vinegar, honey and black pepper, whisk to combine and set aside.

For the Scotch eggs:

1. To a saucepan, add the eggs and add water to cover the eggs.
2. Bring to a boil, then turn off and let the eggs sit for 15 minutes in the hot water.
3. After 15 minutes drain the eggs and add to a bowl of cool water for 5 minutes.
4. After 5 minutes, tap the eggs on the counter to crack the eggshells and peel the eggs. Set aside to cool.
5. Add the sausage meat to a bowl and mix in the dried parsley, sage and thyme.
6. To a shallow bowl add the whisked egg, to another shallow bowl the flour and the same with the breadcrumbs mixed with the salt and pepper, set aside.
7. Add canola oil to a high-sided pan and bring to a temperature of 325°F on a candy thermometer. You can also test the temperature by adding a little of the breadcrumbs; if they sizzle it’s ready.
8. Sprinkle a clean surface with flour and take 1/4 of the meat and spread out flat onto a surface. If it sticks to your hands, dust your hands with flour.
9. Place a cooled egg in the center and wrap the meat around the egg, packing tightly and shaping into a nice oval. Repeat with all the eggs.
10. Take one of the meat-covered eggs and roll in the egg, then roll in the breadcrumbs until well covered. Set aside. Repeat with all the eggs.
11. Fry the eggs in the oil until golden brown, about 5-7 minutes until golden brown turning halfway through.
12. Drain and serve with the mustard sauce.