I use sausages too. I big sausage, skinned does one small boiled egg.
The trick is
1 Wet hands, stops the sausage meat sticking to them when moulding. Then lay each on a floured board. Roll about to cover lightly with the flour.
2 Dip twice into egg and bread crumbs so that you have a double coating.
3 Fry in very hot oil to stop splitting
Instead of messing about with seasoning ordinary sausage meat, use Lincolnshire or Cumberland sausages.
Should Scotch eggs be served with a Glaswegian salad?