Ingredients

Method

For the coronation sauce:
• ½ cup tangy mayonnaise
• ¼ cup fruit chutney
• 1 T mild curry powder
For the scotch eggs:
• 6 free-range eggs
• 1 x 500 g pack Woolworths dhania lamb sausages
• 120 g flour
• 110 g breadcrumbs
• canola oil, for frying
• sea salt, to taste
• paprika, for serving

Method

Ingredients

1.  To make the coronation sauce, combine the mayonnaise, chutney and curry powder in a small bowl. Set aside until required.

2. Boil 4 eggs for 6 minutes, then run under cold water and peel carefully. Set aside.

3. Remove the sausage meat from the casings and place into a bowl. On a sheet of clingwrap, pat down 4 flat discs of sausage meat and place an egg in the centre of each. Wrap the eggs in the meat, then chill for 30 minutes.

4. Beat the remaining eggs in a bowl. Place the flour, and breadcrumbs in separate bowls. Carefully coat the Scotch eggs in the flour, then in the egg, and finally in the breadcrumbs, ensuring that each egg is fully coated.

5. Heat the oil in a large saucepan over a medium heat. Fry the Scotch eggs until golden brown, taking care not to overcrowd the pan. Drain on kitchen paper.

6. Halve and serve with the coronation sauce.

Find more eggs recipes here

Photographer: Toby Murphy
Food Assistant: Leila-Ann Mokotedi