Haggis and Sausage Scotch Eggs
I love scotch eggs and thought I would try with other ingredients for different flavours, I also like the runny centre and they have proved a hit with anyone who has tried them.
Haggis and Sausage Scotch Eggs
I love scotch eggs and thought I would try with other ingredients for different flavours, I also like the runny centre and they have proved a hit with anyone who has tried them.
Open in Cookpad AppSteps
- 1
Bring a saucepan of salted water to a rolling boil and carefully place 3 of the eggs in. Boil slowly for no more than 5 minutes then carefully remove and place into cold or icy water until cool.
- 2
Once cooled de-shell the eggs and set aside.
- 3
Mix the sausage and haggis meat together until combined well, divide into 3 equal portions and wrap the eggs very carefully so as not to burst the white.
- 4
Coat the eggs with seasoned flour, beaten egg and breadcrumbs.
- 5
Pre-heat a deep fryer or saucepan of vegetable oil to 170-180 degrees Celsius and carefully place the scotch eggs for 6-7 minutes until a lovely golden brown colour. Remove from oil and let cool for 2-3 minutes before cutting in half and the yolks should still be runny.
Tips
Wet hands with cold water before wrapping the meat mixture around the eggs to prevent sticking. You can vary the sausage to haggis quantities to taste or omit the haggis entirely. Try using Scottish square sausage (lorne) instead of traditional pork sausage meat. You can substitute haggis for black pudding for another twist.
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