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Devilled Scotch Egg Manapé

Method

  1. In a bowl mix the pork sausage, flour and season.
  2. Divide the mixture into four and mould each part around one of the hard-boiled eggs.
  3. Dip the boiled eggs into the beaten egg and coat in breadcrumbs.
  4. Heat the CurryHouse oil in a large frying pan to 180C and fry the eggs for 5 minutes until golden brown.
  5. Accompany with Lion Hickory BBQ Sauce.