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Haggis and Pork Sausagemeat Scotch Eggs

Try our tasty Haggis Scotch Eggs recipe – perfect for a snack or starter dish, or a picnic if the weather allows!

Prep time: 20 minutes

Cooking time: 10 minutes

Serves: 4

ingredients

4 small/medium eggs

1/2 of a Simon Howie Original Haggis, or a 200g Wee Haggis chub

200g Simon Howie Pork Link Sausages

70g plain flour seasoned with salt and black pepper

For the coating

1 egg beaten

275g breadcrumbs

1 litre of cooking oil for deep frying

Side salad for garnish

Method

1. Break down the haggis into smaller pieces and place in a mixing bowl.

2. Remove the outer skin from the link sausages, add to the bowl with the haggis and mix until evenly combined. Season with black pepper.

3. Divide the mixture into 10 even-sized balls.

4. Place the eggs on to boil in a pan of cold water. Bring to the boil and simmer for 3 minutes to encourage a tasty, soft egg yolk, or a few minutes longer for a harder centre. Drain the eggs and cool down under the cold tap. Remove the egg shells and place to the side.

5. Set out 3 separate bowls; 1 for the breadcrumbs, 1 for the lightly beaten egg and 1 for the flour. For extra flavour season the flour with salt and pepper.

6. Flatten the haggis and sausage mix into 2 flat rounds about 6cm in diameter. Place one round in the palm of your hand, put your boiled egg in the middle and then put the second flat round on top. Shape the mixture around the egg into an oval shape, making sure to seal it well. Repeat with the remaining haggis mixture and eggs.

7. Coat each shaped scotch egg with the seasoned flour and dip in the beaten egg mix. Roll scotch egg in breadcrumbs and place in the refrigerator for half an hour to chill.

8.Using a deep pan, fill with 1 litre of cooking oil and heat to 170°c – 175°c. Alternatively, you can use a deep fat fryer if you have one. Fry two eggs at a time for around 6–8 minutes. Ensure to continually turn them so they are an even golden colour.

9. Remove the scotch eggs from the pan and leave to rest on kitchen paper towels to allow them to cool for a few minutes and drain the excess oil.

10. Serve with a side salad and enjoy.

Simon Howie

Haggis and Pork Sausagemeat Scotch Eggs

Try our tasty Haggis Scotch Eggs recipe – perfect for a snack or starter dish, or a picnic if the weather allows!

Prep time: 20 minutes

Cooking time: 10 minutes

Serves: 4

Haggis and Pork Sausagemeat Scotch Eggs

ingredients

4 small/medium eggs

1/2 of a Simon Howie Original Haggis, or a 200g Wee Haggis chub

200g Simon Howie Pork Link Sausages

70g plain flour seasoned with salt and black pepper

For the coating

1 egg beaten

275g breadcrumbs

1 litre of cooking oil for deep frying

Side salad for garnish

Method

1. Break down the haggis into smaller pieces and place in a mixing bowl.

2. Remove the outer skin from the link sausages, add to the bowl with the haggis and mix until evenly combined. Season with black pepper.

3. Divide the mixture into 10 even-sized balls.

4. Place the eggs on to boil in a pan of cold water. Bring to the boil and simmer for 3 minutes to encourage a tasty, soft egg yolk, or a few minutes longer for a harder centre. Drain the eggs and cool down under the cold tap. Remove the egg shells and place to the side.

5. Set out 3 separate bowls; 1 for the breadcrumbs, 1 for the lightly beaten egg and 1 for the flour. For extra flavour season the flour with salt and pepper.

6. Flatten the haggis and sausage mix into 2 flat rounds about 6cm in diameter. Place one round in the palm of your hand, put your boiled egg in the middle and then put the second flat round on top. Shape the mixture around the egg into an oval shape, making sure to seal it well. Repeat with the remaining haggis mixture and eggs.

7. Coat each shaped scotch egg with the seasoned flour and dip in the beaten egg mix. Roll scotch egg in breadcrumbs and place in the refrigerator for half an hour to chill.

8.Using a deep pan, fill with 1 litre of cooking oil and heat to 170°c – 175°c. Alternatively, you can use a deep fat fryer if you have one. Fry two eggs at a time for around 6–8 minutes. Ensure to continually turn them so they are an even golden colour.

9. Remove the scotch eggs from the pan and leave to rest on kitchen paper towels to allow them to cool for a few minutes and drain the excess oil.

10. Serve with a side salad and enjoy.

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