Summer time is picnic time. Make and take these Scotch picnic eggs with you on your next outdoor adventure. A Scotch egg is a perfect tasty package on its own, add a creamy dip and hearts will flutter. Guaranteed not to disappoint!
Recipe by Leila Saffarian
Assisted by Nomvuselelo Mncube
Photograph by Graeme Borchers
Assisted by Curtis Gallon
Scotch picnic eggs
- 6 pork sausages
- 45ml (3 tbsp) fresh chives, chopped
- 15ml (1 tbsp) fresh coriander, chopped
- 2,5ml (½ tsp) dried chilli
- flakes (optional)
- 5ml (1 tsp) ground coriander
- 2,5ml (½ tsp) ground cumin
- 80ml ( cup) dried breadcrumbs
- sea salt and freshly ground black pepper, to taste
- 6 large free-range eggs, boiled
- 60g (½ cup) cake flour
- 1 large egg, beaten
- 500ml (2 cups) breadcrumbs
- cayenne pepper, to taste
- vegetable oil, for frying
- creamy dipping sauce, to serve
- lime cheeks, to serve
- fresh coriander, to serve
Remove the sausage meat from the casings and place in a large bowl.
Combine the chives, fresh coriander, chilli flakes, ground coriander, cumin, 80ml ( cup) breadcrumbs and seasoning. Mix well and set aside.
Remove the shells from the boiled eggs and dust with flour.
Divide the sausage meat into six portions. Mould each sausage portion around each egg. Dip the sausagecoated egg into beaten egg.
Place 500ml (2 cups) breadcrumbs in a large bowl and season well with sea salt, freshly ground black pepper and cayenne pepper.
Dip the eggs into the breadcrumb mixture. Dip for a second time in the beaten egg followed by another coating of breadcrumbs. Place in the refrigerator to chill for 10 minutes.
Heat the oil over medium heat and, when ready, fry the eggs in batches until the eggs are golden and the sausage meat cooked through, about 7 – 8 minutes. Remove from the oil and drain on kitchen paper.
Serve with a creamy dipping sauce, fresh lime cheeks and coriander