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Haggis scotch egg recipe

PUBLISHED: 16:54 20 January 2015 | UPDATED: 13:49 25 March 2015


Celebrate the New Year in style with these Haggis Scotch Eggs


• 7 large free-range eggs

• 300g haggis, skinned

• 300g traditional pork sausages, skinned

• 125g porridge oats

• 2 tbsp milk

• 4 tbsp plain flour

• Sunflower oil for deep-frying

• 3 tbsp mayonnaise

• 1 – 2 tsp English mustard



1 Put six of the eggs in a saucepan and pour over enough cold water to cover completely. Bring the water to the boil, then turn down the heat and simmer gently for 4 minutes. Transfer the eggs to a bowl of iced water and leave to cool before peeling.

2 Crumble the haggis and mix with the sausage meat then divide it into six pieces. Lay a piece of clingfilm on the worksurface and flatten one piece of 
the haggis mixture on top into a circle.

3 Put one of the peeled eggs in the centre, then use the clingfilm to help you bring the meat up and around the sides, twisting to press it round tightly. Remove and reuse the clingfilm for the other boiled eggs.

4 Pulse the oats briefly in a food processor to chop them a little finer, then tip them into a bowl. Break the final egg into a separate bowl and whisk briefly with the milk and a pinch of salt, then spoon the flour into a third bowl.

5 Heat the oil to 1700C. Dip each haggis-covered egg in the flour, dusting off the excess, then in beaten egg to coat before rolling in the oats. Repeat the egg and oat stages for complete coverage. Cook 2 or 3 at a time in the hot oil to avoid over-crowding the pan, frying for 6 minutes or until nicely bronzed all over.

6 Transfer the scotch eggs to a kitchen paper lined bowl to remove any excess oil. Mix the mayonnaise with mustard to taste and serve with the warm scotch eggs.



• Eggs - Fluffetts, New Forest | 07887 654291 |

• Haggis and sausages - Uptons of Bassett, Southampton | 02380 393959 |

• Mayonnaise - Pollen Organics, Bramshott Chase | 07831 193199 |



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