Haggis Scotch Eggs combine the robust, earthy flavors of traditional haggis with the comforting appeal of Scotch eggs. This versatile dish is perfect as a hearty appetizer, a satisfying snack, or even the centerpiece of a meal.
Ingredients Breakdown
The filling strikes a delicious balance between the rich, spiced haggis and the mild, tender sausage meat, creating a flavorful base. Fresh parsley and chives add brightness and a subtle herbal note that enhances the savory blend. Breadcrumbs not only provide a satisfyingly crispy coating but also complement the tender, flavorful interior. Precise seasoning, including salt and pepper, ensures a harmonious blend of tastes in every bite.
Step-by-Step Preparation
Preparing the Eggs
Boiling the eggs to the right consistency is key to the dish’s success. Whether you prefer a soft, runny yolk or a more set center, timing is crucial. Cooling the eggs in a bowl of cold water halts the cooking process, making them easier to peel without breaking.
Mixing and Seasoning the Filling
Haggis and sausage meat blend seamlessly when mixed thoroughly, creating a cohesive filling. Incorporating finely chopped parsley and chives introduces a fresh dimension to the rich mixture, while seasoning with salt and pepper ensures that each bite is bursting with flavor.
Wrapping the Eggs
Flattening the sausage mixture and wrapping it evenly around the boiled eggs is an artful process. Taking care to mold the meat gently prevents cracks or uneven coverage, ensuring a smooth finish for frying.
Coating with Flour, Egg, and Breadcrumbs
The three-step coating process—flour, beaten egg, and breadcrumbs—creates the perfect layer for frying. Rolling the meat-wrapped eggs in each ingredient ensures a uniform crust that fries to golden perfection.
Frying to Perfection
Maintaining a steady oil temperature of 170°C is essential for even cooking and a crisp exterior. Carefully lowering the eggs into the oil prevents splatters, while gentle handling ensures the coating remains intact during frying.
Final Touches
If you want added assurance of doneness, a quick bake in the oven will finish the eggs to perfection. Slicing the Scotch eggs in half reveals their beautifully layered interior and makes for a stunning presentation.
Recipe Tips
Select premium haggis and sausage meat for the richest flavor.
Double-coat the eggs in breadcrumbs for an extra-crispy crust.
Add a pinch of cayenne or chili flakes for a spicy twist.
Bake the coated eggs at 200°C as an alternative to deep frying.
What to Serve With This Recipe
Pair with creamy mashed potatoes and a tangy mustard dip for a comforting meal.
Serve alongside a crisp green salad with vinaigrette for a lighter option.
Include on a charcuterie board for a robust addition to a sharing platter.
Frequently Asked Questions
Can I use other types of sausage meat?
Yes, pork, chicken, or even vegetarian sausage options work well.
What’s the best alternative to deep frying?
Baking or air frying at high heat provides a similar crispy texture.
How can I make this dish gluten-free?
Use gluten-free breadcrumbs and flour substitutes.
Can these be made ahead of time?
Yes, prepare and refrigerate uncooked eggs for up to 24 hours before frying or baking.
Haggis Scotch Eggs deliver bold flavors and a delightful contrast of textures. Perfect for any occasion, this recipe encourages creativity with herbs, spices, or sauces, making it a true culinary delight.
Ingredients
1 large egg
30g haggis
30g high-quality sausage meat
Plain flour (for coating)
1 beaten egg (for coating)
Breadcrumbs (for coating)
Vegetable oil (for frying)
Salt and pepper (for seasoning)
Fresh flat-leaf parsley, finely chopped
Fresh chives, finely chopped
Instructions
Fill a saucepan with water and bring it to a rolling boil. Carefully place the eggs into the boiling water and cook for 4-5 minutes for a soft yolk or 5-6 minutes for a firmer yolk. Once cooked, immediately transfer the eggs to a bowl of cold water to cool. Peel the eggs gently once they are cool to the touch.
Finely chop the parsley and chives, then measure the sausage meat and haggis for the number of Scotch eggs you are preparing. Mix the sausage meat and haggis together thoroughly, incorporating the herbs. Season the mixture with salt and pepper to enhance the flavor.
Divide the sausage mixture into 60g portions for each egg. Flatten each portion into a circular shape by gently pressing it between your hands. Place a peeled egg in the center of the sausage mixture and carefully mold the meat around the egg, ensuring it is evenly covered. Repeat this process for all the eggs.
Prepare three plates: one with plain flour, one with the beaten egg, and one with breadcrumbs. Roll each meat-wrapped egg in the flour, shaking off any excess. Dip it into the beaten egg until coated, then roll it in breadcrumbs, pressing gently to ensure the breadcrumbs adhere well.
Heat vegetable oil in a deep pan or deep fat fryer to approximately 170°C. Carefully lower the eggs into the hot oil and fry for around 5 minutes, or until the coating turns golden brown. Use a slotted spoon to remove the eggs from the oil and drain them on kitchen paper.
If you’re concerned about the eggs being undercooked, place them in a preheated oven for a few minutes to ensure they are fully cooked. Serve the Scotch eggs sliced in half for a delightful presentation.
Haggis Scotch Eggs Recipe
Ingredients
- 1 large egg
- 30 g haggis
- 30 g high-quality sausage meat
- Plain flour for coating
- 1 beaten egg for coating
- Breadcrumbs for coating
- Vegetable oil for frying
- Salt and pepper for seasoning
- Fresh flat-leaf parsley finely chopped
- Fresh chives finely chopped
Instructions
- Fill a saucepan with water and bring it to a rolling boil. Carefully place the eggs into the boiling water and cook for 4-5 minutes for a soft yolk or 5-6 minutes for a firmer yolk. Once cooked, immediately transfer the eggs to a bowl of cold water to cool. Peel the eggs gently once they are cool to the touch.
- Finely chop the parsley and chives, then measure the sausage meat and haggis for the number of Scotch eggs you are preparing. Mix the sausage meat and haggis together thoroughly, incorporating the herbs. Season the mixture with salt and pepper to enhance the flavor.
- Divide the sausage mixture into 60g portions for each egg. Flatten each portion into a circular shape by gently pressing it between your hands. Place a peeled egg in the center of the sausage mixture and carefully mold the meat around the egg, ensuring it is evenly covered. Repeat this process for all the eggs.
- Prepare three plates: one with plain flour, one with the beaten egg, and one with breadcrumbs. Roll each meat-wrapped egg in the flour, shaking off any excess. Dip it into the beaten egg until coated, then roll it in breadcrumbs, pressing gently to ensure the breadcrumbs adhere well.
- Heat vegetable oil in a deep pan or deep fat fryer to approximately 170°C. Carefully lower the eggs into the hot oil and fry for around 5 minutes, or until the coating turns golden brown. Use a slotted spoon to remove the eggs from the oil and drain them on kitchen paper.
- If you’re concerned about the eggs being undercooked, place them in a preheated oven for a few minutes to ensure they are fully cooked. Serve the Scotch eggs sliced in half for a delightful presentation.
