Boerewors Scotch Eggs
Taking Scotch eggs to a new level by wrapping in boerewors. A great road trip or picnic snack.
- Yields: 6 |
- Difficulty: easy
- Prep Time : 60 mins |
- Cook Time : 10 mins
1 kg thick wors of your choice
1 small handful chopped thyme
panko bread crumbs
2 eggs, beaten
flour for dusting
3 C (750 ml) vegetable oil for deep frying
tomato sauce, salsa or your favourite chilli sauce for dipping
Remove the wors meat from the casing, mix in the thyme and then portion it out into 6 balls.
Boil the eggs for 5 minutes, then remove from the water and plunge into a bowl of ice cold water to stop the cooking process. Once the eggs have cooled, peel them and set aside.
Flatten the sausage meat balls in the palm of your hand and place the egg in the centre. Gently work the meat around the egg until it is sealed completely, covering as evenly as possible. Give the completed balls a dusting of flour and leave in the fridge for 30 minutes to chill.
Place the oil in a deep saucepan and heat to frying temperature.
Remove the balls from fridge and give another light dusting of flour. Roll the balls in the egg mixture and then the panko crumbs. Use a slotted spoon to place the balls into the oil, deep-fry two at a time for 3 ½ minutes.
Once golden remove from the oil and drain on a sheet of kitchen towel. Allow to cool completely before packing in a container for the road.