Andy Waugh

Andy Waugh

16th April 2020


60 min

Feeds 4


  • 4 x eggs 120g x haggis 40g x black pudding 160g x venison mince 200g x plain flour 4 x eggs whisked 150g x breadcrumbs


Break down the haggis and black pudding into a fine crumb and mix through the venison mince until it is an even mixture.
Separate in to 80g balls and squash into 4mm discs.
Boil the eggs for 6 mins then immediately plunge into running iced water for 10 mins until cool.
Peel the eggs and wrap in the sausage meat.
Rolled eggs in the flour, then whisked eggs, then breadcrumbs.
Shallow fry the scotch egg at 170C for 5 mins on each side.
Served with your condiment of choice.

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