Haggis scotch eggs

Crack out the bagpipes and throw on a kilt, David Carter of The Inn at Fossebridge has given the mighty scotch egg a wee makeover
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Scotch Eggs

Channel your inner Scot this Burns Night with these haggis scotch eggs from The Inn at Fossebridge

www.cotswolds-country-pub-hotel.co.uk

Serves    6

Oven temp    180ºC/gas 4

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  • You will need
  • Method

Large free range eggs 8, 2 beaten
Pork sausage meat 300g
Haggis 300g
Good quality breadcrumbs 120g
Parsley 1 tbsp, chopped
Chives 1 tbsp, chopped
Plain flour 50g
Vegetable oil 1 litre, for frying

  1. Place 6 of the eggs in a saucepan of cold water over a high heat and bring to the boil. Boil for 3 – 4 minutes then place in a bowl of cold water. Once cool, carefully peel and set aside.
  2. Preheat the oven to 180ºC/gas 4. Mix the sausage meat, haggis, chopped parsley and chopped chives, divide into 6 portions.
  3. Get 3 dishes and put the flour in one, the beaten eggs in another and the breadcrumbs in the third.
  4. In the palm of one hand, flatten the haggis and sausage meatballs into an oval-shaped patty. Roll a peeled egg in flour, then place in the middle of the patty. Gently shape the meat evenly around the egg, moulding it with your hands and ensuring there are no gaps.
  5. Roll each of the meat-wrapped eggs in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. To get a really thick coating, repeat and roll each egg in the beaten egg and breadcrumbs again.
  6. Heat the oil in a deep fat fryer to about 180ºC. Gently spoon the eggs (no more than 2 at a time) into the pan and deep fry for about 3-4 minutes, turning them every so often, until they are golden and crispy. Using a slotted spoon remove the eggs from the oil and drain on kitchen paper.
  7. When you have fried all 6 eggs, cook in the oven on a baking tray for 8-10 minutes.

You will need

Large free range eggs 8, 2 beaten
Pork sausage meat 300g
Haggis 300g
Good quality breadcrumbs 120g
Parsley 1 tbsp, chopped
Chives 1 tbsp, chopped
Plain flour 50g
Vegetable oil 1 litre, for frying

Method

  1. Place 6 of the eggs in a saucepan of cold water over a high heat and bring to the boil. Boil for 3 – 4 minutes then place in a bowl of cold water. Once cool, carefully peel and set aside.
  2. Preheat the oven to 180ºC/gas 4. Mix the sausage meat, haggis, chopped parsley and chopped chives, divide into 6 portions.
  3. Get 3 dishes and put the flour in one, the beaten eggs in another and the breadcrumbs in the third.
  4. In the palm of one hand, flatten the haggis and sausage meatballs into an oval-shaped patty. Roll a peeled egg in flour, then place in the middle of the patty. Gently shape the meat evenly around the egg, moulding it with your hands and ensuring there are no gaps.
  5. Roll each of the meat-wrapped eggs in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. To get a really thick coating, repeat and roll each egg in the beaten egg and breadcrumbs again.
  6. Heat the oil in a deep fat fryer to about 180ºC. Gently spoon the eggs (no more than 2 at a time) into the pan and deep fry for about 3-4 minutes, turning them every so often, until they are golden and crispy. Using a slotted spoon remove the eggs from the oil and drain on kitchen paper.
  7. When you have fried all 6 eggs, cook in the oven on a baking tray for 8-10 minutes.
Supported by
Salcombe Gin & Paul Ainsworth
Indy Coffee Box

'Pop any leftover scotch eggs in the fridge and enjoy them cold the next day with some chutney and crusty bread'

Supported by
Salcombe Gin & Paul Ainsworth

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Salcombe Gin & Paul Ainsworth

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