• 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

    Ingredients

    • 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

    Instructions

    1

    Remove the sausage meat from the casings and place in a large bowl.

    2

    Combine the chives, fresh coriander, chilli flakes, ground coriander, cumin, 80ml ( cup) breadcrumbs and seasoning. Mix well and set aside.

    3

    Remove the shells from the boiled eggs and dust with flour.

    4

    Divide the sausage meat into six portions. Mould each sausage portion around each egg. Dip the sausagecoated egg into beaten egg.

    5

    Place 500ml (2 cups) breadcrumbs in a large bowl and season well with sea salt, freshly ground black pepper and cayenne pepper.

    6

    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.

    7

    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.

    8

    Serve with a creamy dipping sauce, fresh lime cheeks and coriander

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