Haggis Scotch Egg Recipe by Ricky Panesar

Haggis Scotch Egg – Wee Dram Perhaps?

With Burns Night very much upon us, these moreish Haggis Scotch Eggs make a lovely little party snack for any Burns Night shindig. Add a wee dram of Scotch whiskey and you’ll be ‘as fair art thou, my bonnie lass!’

Ingredients: Serves 4

4 Soft Boiled Eggs, cooled and peeled

160g Haggis

200g Old Gloucester Pork Force meat (or quality sausage meat)

1 Heaped Tbsp Chopped Parsley

1 Tbsp Dijon Mustard

2 Eggs for egg wash

50g Plain Flour

Splash of milk

150g Panko Breadcrumbs

Salt & Pepper to season

Method:

1) Crumble the haggis, and combine in a bowl, mix with the sausage meat (if using sausages, squeeze the meat out of the skins), parsley, mustard and season with sea salt and black pepper.

2) Divide the mixture into 4 and flatten out on a clean surface, and carefully wrap the meat mixture around the soft-boiled eggs, ensuring the outside is nice and smooth.

3) Preheat the oven to 180ºC/gas 4.

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.

5) 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.

6) Heat the oil in a heavy-bottomed pan until it reaches 180ºC. Deep-fry the scotch eggs for 2 minutes, or until golden.

7) Using a slotted spoon, remove the eggs to drain on kitchen paper. Place on to a baking tray and bake for 5 to 8 minutes, or until the meat is cooked through.

8) Rest and serve with Piccalilli and a wee dram of scotch whiskey if you like!

Haggis Scotch Egg Recipe by Ricky Panesar

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