Scotch Eggs with Mango Chutney

Cook Time 30 minutes (+ chilling time)

Servings 4


4 eggs

6 good quality pork sausages, skin removed
½ tsp allspice
1 tbsp Dijon mustard
1 small handful parsley, stalks and leaves finely chopped
½ bunch chives, finely chopped
1 cup plain flour
1 cup breadcrumbs
Oil for deep frying
Mango chutney, to serve
Salt and pepper


Gently place 2 eggs into boiling water and cook for 4 minutes so yolk is still running and whites are set. Peel under cold running water (to make it easier to peel) and set aside.

Place sausage meat into a bowl and add allspice, mustard, salt, pepper and herbs. With a fork, mash and combine.

Prepare your crumbing production line by placing flour in one bowl, 2 whisked eggs in the next, and breadcrumbs in the final bowl.

Divide the sausage mixture in half. Place each half on to a sheet of baking paper and spread meat mixture to form a flat surface for the egg to sit on. Allow to cool in the fridge for an hour.

Once chilled, place the egg in the center of the sausage mixture and carefully fold mixture over egg to completely encase and seal. Use your hands to press together and mould into an egg shape. Dust in flour, coat in whisked eggs making sure no dry spots are left, and cover in breadcrumbs. Repeat the egg and breadcrumb stages to double crumb. Repeat for remaining egg and sausage mixture.

Preheat oil in a deep fryer, wok or pot to 180°C. Cook for 8-10 minutes, constantly turning to ensure a golden brown colour and that they do not burn. Once cooked, drain on paper towel and season with salt. Serve with mango chutney.


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