Recipe of the day: Mzansi-inspired boerewors scotch egg

Discover a delicious twist on a classic favourite with this Mzansi-inspired boerewors scotch egg recipe. Fusing the bold flavours of South African boerewors sausage with the beloved British snack, this dish is perfect for any occasion.

Prep: 30 minutes

Cook: 30 minutes

Serves: 2

Ingredients

For the scotch egg:

• 1 egg + 2 for coating
• 1 tray boerewors
• 1 cup all-purpose flour
• 2 cups breadcrumbs
• Oil for frying

For the cornbread:

• 4 cups self-raising flour
• 100g grated cheddar cheese
• ½ cup full cream milk
• ½ cup apple cider
• 1 tin sweetcorn
• 2 large eggs
• 3 Tbsp salted butter, melted
• 2 Tbsp white sugar
• 1 Tbsp finely chopped rosemary or dried rosemary
• 1 tsp finely chopped thyme
• 1½ tsp salt

To serve:

• Tomato smoortjie
• Grilled stuffed brown mushrooms
• Fresh avocado
• Sesame seeds
• Salt and pepper

Method

Start by preparing the scotch egg: Remove the wors from the casing 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 meatballs 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 the 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 3½ minutes. Once golden, remove from the oil and drain on a sheet of kitchen towel.

For the mielie bread: Preheat your oven to 180°C. Grease a mini loaf tin with a good amount of non-stick cooking spray.

Add the flour, sugar and salt together and mix well. Add the rosemary, thyme and cheese. Combine the eggs, milk and apple cider in a jug, then combine the two mixtures and add the corn and stir until just combined.

Pour the bread mixture into your prepared loaf tin. Brush the top with some extra melted butter if you wish. Bake for 40-60 minutes or until an inserted skewer comes out clean.

Allow to cool slightly before removing from the loaf tin. Serve as is or toasted.

Serve the scotch egg and mielie bread with the tomato smoortjie, fresh avocado topped with sesame seeds and sea salt, and stuffed mushrooms.

-Recipe supplied by Koo

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