Haggis Scotch eggs are the perfect treat for some Burns Night celebrations. They are best eaten right away maybe with a glass of whiskey and a few verses from Robert Burns? (Address to a Haggis would be perfect). If you find the thought a plateful of haggis a bit daunting, this is a ideal recipe where the “pudin” is used as an ingredient.  You can find out more about Burns Night here >>

Award winning Haggis

The Haggis on our counter are from Hugh Black & Sons. We have award winning haggis produced by award winning butchers! They come in a variety of sizes from small and medium up to a Chieftain perfect for any size gathering and the traditional ingredient for a Burns supper. Our haggis has already been cooked and simply need to be baked, steamed or microwaved until it is piping hot – or used to make some tasty scotch eggs!

Ingredients For Haggis Scotch Eggs

12 quail eggs from Morley Butchers
200g of haggis from Morley Butchers
200g of plain sausage from Morley Butchers
1 tsp thyme
Sea salt & freshly ground pepper
Vegetable oil – for deep frying

For The Crust

2 eggs
plain flour for dusting
200g of dry breadcrumbs or Panko

Cooking Method For Scotch Egg

Removes the eggs from the fridge and allow them to warm up to room temperature. Bring a pan of water to the boil put the quail eggs in for 2 minutes only. Remove promptly and place in cold water (add some ice) this will stop the cooking process.

Dice the haggis and mix together with the sausage meat along with plenty of thyme – You can do this in a bowl with you fingers or in a bladed mixer. Season with a salt and pepper.

Gently peel the eggs – they will be fragile so take care.

Arrange three bowls for dipping and coating the scotch eggs. One with flour, one for the beaten egg and the third for the breadcrumbs or panko.

Divide the sausage/haggis mixture into 12 equal quantities and press the sausage meat into flat thin sheet. Wrap the individual eggs aim for an even covering all round, with no gaps.

Dip the newly formed egg in the flour first, then the beaten egg followed by the panko breadcrumbs. Repeat the last two stages which will provide a strong crispy exterior to the finished scotch egg.

Heat the vegetable oil in a deep pan or fat fryer to 175˚C and fry each of the scotch eggs for 3 minutes. Cook in small batches. Keep an eye on the temperature it will drop quite quickly as you add the eggs in.

Place them on some kitchen towel to absorb any excess oil. Serve hot with some mustard for dipping.