Andy Waugh

Andy Waugh

16th April 2020
Andy Waugh


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.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.