Scotch Eggs

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.

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