Celtic Sea or Himalayan Pink salt and freshly ground black pepper
Preheat the oven to 180°C/350°F/Gas mark 4.
Bring a pan of water to the boil and add 10 of the eggs. Bring to the boil again and cook for 4 minutes before immediately placing the eggs into cold water to stop them cooking further.
Heat the butter in a pan over a medium heat and add the apple chunks to cook for about 5 minutes, stirring occasionally. Add the xylitol and cook for a further few minutes until softened.
Remove the skins from the sausages and place the meat in a large bowl. Then add the cooked apple and fennel and mix all the ingredients together thoroughly with your hands.
Beat the two remaining eggs in a bowl. Spread the ground almonds on a plate and add a little salt and pepper.
Shape a handful of the sausage mixture around each egg. Aim for a layer about 1 cm thick. Have a bowl of water handy, as wetting your hands a little to apply the meat prevents it from sticking to your hands.
Coat each Scotch egg in the beaten egg and roll in the ground almonds.
Place each Scotch egg on a baking tray and put in the oven to cook for 25 minutes