A great way to enjoy haggis if you’ve had it before (as well as being the perfect accompaniment to any picnic in the Summer of course).
10 medium eggs
300g Pork Sausage meat
A good handful of sage leaves, finely chopped
2 garlic cloves, crushed and finely chopped
45g French’s mustard 1 packet of chives, finely chopped
Lots of sea salt and ground black pepper
Sunflower oil, for frying
– makes 10 eggs –
Instructions: 1. Preheat the oven to 190c, gas mark 5. Place 8 of the eggs in a large pan of boiling water and cook for 1 and half minutes. While the eggs are cooking, fill a bowl with cold water and ice and once cooked, add the eggs to the bowl. Leave to rest for a few minutes, and then carefully de-shell the eggs.2. Place the sausage meat and haggis (removed from its skin) in a bowl and add the sage, mustard, garlic, seasoning and chopped chives.
3. Divide the mixture into 8 and then wrap the sausage and haggis meat around each egg, pressing the edges in order to seal it. Any gaps will result in the sausage meat bursting when being cooked and exposing the egg.
4. Put the flour into a small bowl and season. In a second small bowl, beat the remaining 2 eggs and stir in the milk. Put the breadcrumbs into a third bowl. Roll each egg in the flour, gently tapping off any excess, then dip it in the beaten egg and finally, roll it in the breadcrumbs, making sure that all sides are coated
5. Heat a deep fat fryer to 190c or fill a saucepan with oil deep enough to cover the eggs and heat to 190c. Fry the Scotch eggs 3 at a time for 2 minutes until golden brown. Remove from the oil with a slotted spoon and place on a drying rack over a baking tray. When all the eggs have been fried, place the tray in the oven for 10 minutes.
6. After 10 minutes, turn each egg (as you’ll have an oily underneath) and then cook for a further 5 minutes. You can eat them while they’re nice and hot, or cool in the fridge and eat when cooled with either a good dollop of Branstons Pickle, or make up your own mustard and mayonnaise dressing with equal quantities of Helmans mayonnaise, wholegrain mustard, and a tablespoon of French’s mustard.