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Haggis scotch eggs

Haggis scotch eggs

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Makes 4

Cooks In40 minutes

DifficultyNot too tricky

Nutrition per serving
  • Calories 636 32%

  • Fat 51g 73%

  • Saturates 12.6g 63%

  • Sugars 1.8g 2%

  • Protein 26.8g 54%

  • Carbs 19.9g 8%

Of an adult's reference intake


  • 6 medium free-range eggs
  • 160 g quality haggis
  • a few sprigs of fresh flat-leaf parsley
  • 200 g higher-welfare pork sausage meat or 2 thick higher-welfare pork sausages
  • 40 g plain flour
  • 1 splash of milk
  • 120 g panko breadcrumbs
  • 500 ml vegetable oil , for deep-frying

Recipe From

Jamie Magazine

By Jo Macsween


  1. 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.
  2. 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.
  3. 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.
  4. Preheat the oven to 180ºC/gas 4.
  5. 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.
  6. 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.
  7. Heat the oil in a heavy-bottomed pan until it reaches 180ºC. Deep-fry the scotch eggs for 2 minutes, or until golden.
  8. 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.

Watch the video: Haggis and Scotch Eggs on the Big Green Egg


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