Scotch Egg

Scotch Egg is easy enough to make whe you use a hard boiled egg base for the dish....but does anyone know how to prepare the dish where the yoke is still runny while getting the sausage cooked thoroughly?

The only thing I can see is a VERY soft boiled egg but it still seems like the yoke would firm up during the final frying process?

Maybe you use a poached egg? Or is there a way to wrap a raw egg with sausage