Warm Scotch Eggs

13 oz. coarse-ground pork belly
7 oz. coarse-ground pork shoulder
10 oz. black pudding
3 oz. smoked bacon
2 Tbsp. Worcestershire sauce
1 tsp. ground nutmeg
1 tsp. allspice
1 Tbsp. salt
1½ tsp. fresh ground black pepper
½  tsp. ground cayenne pepper
1 tsp. smoked paprika
1½  cups finely chopped onions
2 garlic cloves finely chopped
1 Tbsp. chopped sage
1½ Tbsp. chopped thyme
1 bay leaf
2 Tbsp. butter
¼ cup plus fresh white bread or brioche crumbs
90 ml. milk
1 egg

Coating:
as needed, flour
as needed, egg wash
as needed, ground bread crumbs

Guinness Mustard Sauce:
1 cup whole grain mustard
4 Tbsp. Dijon mustard
¼ cup Guinness beer
2 Tbsp. finely chopped shallots
3½  Tbsp. soft dark brown sugar
2 Tbsp. plus 1 tsp. clear honey
¾ tsp. salt

For mixture: Mince the pork belly and shoulder, black pudding and smoked bacon. Add two-thirds of the herbs and spices. Soak the bread or brioche in the milk. Sweat the onions and garlic with the bay leaves in butter until soft, then add the rest of the herbs and spices. Cool to room temperature. Fold through the mince, add the salt and pepper, egg, and soaked bread or brioche crumbs to form sausage mixture.

For eggs: Place 10 eggs gently into boiling water and simmer for 8 minutes, then refresh in iced water. Flatten out the sausage meat large enough to coat the outside of the egg, totally encasing the egg. Roll encased eggs in the flour, egg wash and breadcrumbs. Deep-fry at 350°F for 7 minutes until golden in color, then let rest for 2 minutes. Cut the egg in half and serve on a small board with a smear of the mustard sauce.

For mustard sauce: Whisk ingredients together.