Katsu Square Sausage Burger with Salt & Chilli Potato Scones

1. Prepare the Crispy Sausage

1. Coat the square sausage in flour.
2. Dip into beaten egg.
3. Press into panko breadcrumbs — repeat to create a double coat.
4. Shallow fry in vegetable oil, turning halfway, until fully cooked and the coating is golden and crispy.
5. Set aside.

2. Make the Salt & Chilli Tattie Scones

1. Fry the onions, chillies and garlic in a splash of vegetable oil for a couple of minutes.
2. Air fry the tattie scones for 5 minutes (optional but helps crispiness), then add them to the pan.
3. Add all seasonings: MSG, white pepper, Chinese 5 spice, sugar and salt.
4. Fry for another few minutes until everything is coated and fragrant.
5. Finish with a drizzle of sesame oil.

3. Cook the Curry Sauce

1. Mix Mayflower curry powder with cold water until smooth.
2. Bring to a boil while whisking out any lumps.
3. Reduce to a simmer until thickened.

4. Assemble the Roll

1. Slice and lightly toast the Mortons crispy roll.
2. Layer it up with:

• Curry sauce
• Crispy sausage
• More curry sauce
• Salt & chilli tattie scones
• More curry sauce again!
• Add extra chillies/onions if you like it spicy