Buvette Masthead

Chorizo scotch eggs with Sriracha mayonnaise

Chrissy Dupé

Teff, kamut, amaranth and millet. Nope. Not the latest celebrity baby names. Ancient grains. And you’ll be seeing a lot more of them on your plate this year according to industry experts.

African and Middle Easter flavours are also predicted to be big during 2016, as are vegetables, seaweed and ‘root-to-stem’ dining (i.e. stop throwing out the gross bits from vegetables cause they’ve got vitamins and stuff).

Freakshakes have had their time in the sun (literally – that crap goes everywhere when it’s melting), and cupcakes are tipped to be almost completely overtaken by donuts, which is more than ok with me. So long as they’re filled with my other favourite food-trend-turned-staple: salted caramel.

Food trends come and go. Some are genius, some are ridiculous, and a few are just downright wrong. Introducing the Smoked Nutella Bacon Burger Doughnut. Ummm… nope. That’s even too far for me.

But the classics never goes out of style.

Take the humble egg, for instance. Any way you eat it: fried, scrambled, poached, boiled, baked – or at 65 degrees with a candy thermometer in one hand and a single-origin-free-trade-quarter-strength-soy-piccolo-latte in the other (#HipsterLyf) – you know it’s gonna be good.


But when you take that egg and wrap it in meat and breadcrumbs then fry it.. well, that’s where the magic really happens.

Scotch eggs look fancy but they aren’t actually that hard to make. Sure, that whole egg peeling business is fiddly as hell. But given how good they taste and how cute they look when you’re entertaining, they’re totes worth the effort.

So I had a scotch egg craving (as you do), and I wanted to try something a bit different to the traditional pork sausage mince filling. And because I love to eat my food small with a big hit of flavour, I decided to used half chorizo and half normal pork sausages and wrap that deliciousness around some little quail eggs.

It’s worth noting that quail eggs, while extra annoying to peel, are actually a hell of a lot easier to wrangle when you’re wrapping meat around them than big old hens eggs. And you can get them from most gourmet delis and Asian butchers.

I’ve also found that using a mixture of half normal breadcrumbs and half panko crumbs gives them a lovely extra crunch.


And whenever there’s a fried good in question, there simply must be a condiment to dip it into. Amirite? That’s the golden rule at our house anyway. I am ALL about the condiments.

I must admit, I did think Sriracha would end up being just another food fad, but it really has lasted the distance. And now that you can get it in McDonald’s ketchup-style sachets, you know it’s here to stay. So I decided a Sriracha mayo would be the perfect pairing for this little beauty, with it’s soft egg centre and blanket of spicy chorizo and golden, crunchy crumbs.

The best bit? You can literally eat them any time of the day – breakfast, brunch, lunch or dinner. They also taste pretty damn good cold as a snack the next day.

So I say give the weird-ass food trends a miss this weekend and give the humble egg a delicious makeover instead.


Chorizo scotch eggs with Sriracha mayonnaise recipe

Prep: 35 mins
Cook: 20 mins
Makes: 20


2 good quality raw chorizo (get them from your butcher)
2 good quality pork sausages
1/2 tbsp parsley
1/4 tsp paprika
Small pinch of cayenne pepper
1 tsp water
20 quail eggs
1 cup bread crumbs
2 eggs
1/4 cup milk
3/4 cup plain flour, seasoned with salt and pepper
1/2 tbsp french mustard
Vegetable, sunflower or coconut oil to deep fry
Salt and pepper to season

Sriracha mayonnaise


Cut one end of the sausage casings and squeeze the chorizo and pork meat into a large bowl. Add parsley, paprika, cayenne pepper, mustard and water and mix to combine. Cover and refrigerate.

Gently place quail eggs into a saucepan of cold water (just enough to cover them). Bring to a boil over medium heat. Once water starts simmering remove eggs immediately with a slotted spoon and place into a bowl of iced water. Leave to cool for 10 mins before peeling carefully.

To assemble

Remove sausage mixture from the fridge and divide into 30g portions. Roll into balls and place on a sheet of baking paper with about 5cm space between them.

Flatten the balls into 1cm thick disks by placing another sheet of baking paper over the top, then a large chopping board on top of that and gently pushing down until they’re the right thickness.

Remove top layer of baking paper carefully. One at a time, place a quail egg in the middle of the sausage mixture and carefully shape the meat up around the egg, taking care not to split it. Once all the eggs are done, rest them in the fridge on a baking sheet for around 15 minutes.


Place seasoned flour on a plate, whisk eggs in a bowl, and place breadcrumbs on a plate. One at a time, roll the scotch eggs in flour, dip in egg and then coat in breadcrumbs. Repeat the egg and breadcrumb stage to make them extra crunchy. Then place them in the fridge for another 15 mins.

To cook

Preheat the oven to 180°C. Heat oil in a deep-fryer or add around 2 inches of oil to a large, deep frying pan or skillet, to around 180°C.

Cook the scotch eggs in batches for 2-3 mins until golden, turning once. Remove and put on a rack over a tray in the oven and cook for a further 10 mins or until the meat is cooked right through (cut one open to make sure).

Rest on absorbent paper towel for a couple of minutes then serve with salad and Sriracha mayonnaise.

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Chrissy Dupé

Chrissy is a communications professional with 15 years experience in public relations and communications. She has a love for writing, and a penchant for lists! When she's not putting pen to paper you'll find her at home with her husband, daughter and fur baby, making a delicious mess in the kitchen. More about the Author