Jamie Magazine
By Jo Macsween
Haggis scotch eggs
40 mins
Not Too Tricky
makes 4
Recipe From
Ingredients
6 medium free-range eggs
160g quality haggis
a few sprigs of fresh flat-leaf parsley
200g higher-welfare pork sausage meat or 2 thick higher-welfare pork sausages
40g plain flour
1 splash of milk
120g panko breadcrumbs
500ml vegetable oil, for deep-frying
Method
- Place 4 of the eggs in a pan of cold, salted water over a high heat and bring to the boil. Simmer for 8 minutes. Drain, then cool the eggs in cold water. Peel and set aside.
- Crumble the haggis, then pick and finely chop the parsley. In a bowl, mix the sausage meat (if using sausages, squeeze the meat out of the skins), haggis and parsley, and season with sea salt and black pepper.
- Divide the mixture into 4 and flatten out on a clean surface, shaping them into ovals 12cm long and 7cm at the widest point. Wrap one completely around each egg, ensuring the outside is smooth.
- Preheat the oven to 180ºC/gas 4.
- Spread the flour over a tray, beat the remaining 2 eggs in a shallow dish with a splash of milk, and tip the breadcrumbs into a bowl.
- Dip each scotch egg in flour, egg wash, then roll in the crumbs to coat. Repeat with the egg wash and the breadcrumbs, so that each egg is thickly coated.
- Heat the oil in a heavy-bottomed pan until it reaches 180ºC. Deep-fry the scotch eggs for 2 minutes, or until golden.
- Using a slotted spoon, remove the eggs to drain on kitchen paper. Pop on a baking tray and bake for 8 to 10 minutes, or until the meat is cooked through. Cool and serve.
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