Crispy Scotch Eggs with Zesty Curry Mustard Dip

Place 4 eggs in a pot and fill with cold water to cover the top of the eggs.

Bring to a boil over high heat and let it boil for 1 minute. Then, remove the pot from the burner, cover with a lid, and let sit for 15 minutes.

Strain out the eggs and place in a bowl before pouring cold water over them. When cool enough to handle, peel the eggs.

Divide sausage into 4 equal portions and flatten each into a patty shape. Snugly wrap each patty around a peeled egg.

Combine and mix flour and salt in a small bowl. Place the beaten egg in another bowl and panko bread crumbs in a third bowl.

Roll each sausage-covered egg first in the flour mixture, then the beaten egg, and lastly the panko bread crumbs.

Heat 2 inches of canola oil over medium heat to 350°F in a pot or deep fryer. Fry the scotch eggs until golden brown, about 5 minutes. Ensure the innermost part of the meat reaches at least 160°F by using a meat thermometer.

Transfer the fried scotch eggs to a plate lined with paper towels to drain excess oil.

To prepare the zesty curry mustard dip, combine mayonnaise, dijon mustard, and curry powder in a bowl and mix well. Serve with the crispy scotch eggs.