In a saucepan, place 8 of the eggs and enough cold water to bring water to cover by one inch. Bring to a boil, uncovered, over medium heat. When water has reached a boil, remove the pan from heat, cover, and let the eggs sit for 4 minutes for runny yolks, 6 minutes for soft custardy yolks, or 8 minutes for firm yolks. With a slotted spoon, remove eggs and transfer to a bowl of iced water. Peel eggs.
In a bowl, combine pork sausage, brown mustard, and red pepper flakes.
In a small bowl, beat the remaining 2 eggs until frothy. On a wide plate, place bread crumbs. On another plate, place flour.
Divide sausage into 8 balls. Lightly roll egg in flour. In the palm of one hand, flatten one pork sausage ball and place an egg in the center. Gently press the meat around the egg to completely encase. Gently smooth the meat and mold into shape.
Gently roll the sausage-wrapped egg in flour, shaking any excess flour. Dip in beaten eggs and then roll in bread crumbs to fully coat. Dip again in the beaten eggs and roll in bread crumbs. Repeat with remaining boiled eggs.
In a pan over medium heat, heat about 3-inches deep of oil to 350 F degrees. Gently lower breaded eggs in batches of two into the pan and cook, turning on sides as needed, for about 5 to 7 minutes or until golden brown and crisp. With a slotted spoon, remove scotch eggs and drain on a rack set over a baking sheet. Serve with mustard.