Scotch Eggs
Scotch Egg:
- 1 lb Pork Sausage
- 6 Eggs, hard-boiled
- 1/3 cup Flour
- 2 Eggs, lightly beaten
- 1 cup Panko Bread Crumbs
- Cooking Spray
Dipping Sauce:
- 3 tbsp Greek Yogurt
- 2 tbsp Mango Chutney
- 1 tbsp Mayonnaise
- 1/8 tsp Salt
- 1/8 tsp Pepper
- 1/8 tsp Curry Powder
- 1/8 tsp Cayenne Pepper (optional)
Combine yogurt, chutney, mayonnaise, salt, pepper, curry powder, and cayenne in a small bowl. Refrigerate until ready to use.
Divide pork sausage into 6 even portions. Flatten each portion into thin patty. Place one egg in the middle and wrap the sausage around the eggs, sealing all sides. Set eggs aside on a plate.
Preheat airfryer to 390 F / 200 C.
Place flour into a small bowl and beaten eggs into another small bowl. Place panko bread crumbs onto a plate. Dip each sausage-wrapped egg into flour, then to the beaten egg, letting the excess drip off. Roll in bread crumbs and place onto a plate.
Spray basket of the airfryer with cooking spray and place eggs into the basket. Do not overcrowd; cook into batches if necessary. Cook for 12 minutes, turning eggs over halfway through.
Repeat with remaining eggs.
Serve with dipping sauce.