Soft boil the whole eggs for 6 ½ minutes. Meanwhile, in a pan, soften the leek, garlic, mace and shallot in the butter for around 5 minutes.
Combine the raw sausage meat mixture with the softened shallots, leeks, mace, some chopped parsley and garlic and 1 raw egg to bind together. Pack this mixture around each egg to form a generous coating of sausage meat. Roll the egg through the seasoned flour, then the raw beaten egg with a splash of water added and finally through some Japanese bread crumbs to coat. You could use normal breadcrumbs with some oats added for the authentic Scotch egg.
Pre-heat the oven to 180c Deep-fry the eggs for 5 minutes in a deep fat fryer at 160c. Place in the oven fur a further 5 minutes at 180c. Take out of the oven, cut each egg in half and serve with a some fresh salad leaves, sliced baby beetroot, and a little French dressing.