Musk's Colman's Mustard Sausage And Haggis Scotch Eggs

By now you'll all know of my fascination for all things Scotch Eggs, and all of the wonderful variety of flavour combinations that you can possibly come up with!

So here's a wonderful, easy to make, scotch egg recipe using the marvelous Musk's Colman's Mustard Sausages, with the addition of another one of my favourites, Haggis!

The two combinations work wonderfully together to give that ubiquitous tasty snack, an even bigger flavour punch.

They'll take minutes to make, I love cutting into them and seeing the runny yolk, I a massive fan of the runny yolk, but if you prefer your eggs hard, just cook for 10 minutes, I'm using a mixture of haggis and sausage meat, I just like the punchy flavour the two meats give,

( If by chance you are a mustard freak!! Like me, I'd add a teaspoon of extra Colman's to your meat mix )

But you can just use all sausage meat if you want, I'd urge you to try the Musk's Marmite sausage too, It's absolutely amazing, And I don't even like Marmite!!!! The splash of whisky is optional, But hey! It's a great addition

Recipe will serve 4 people

Shopping list

1. 300g of cooked haggis

2. 200g of Cumberland sausage meat

3. Splash of whisky (optional BUT I'd highly recommend It!!!)

4. 4 hard-boiled eggs ( 10 minutes) or 4 soft boiled ( 6 minutes)

5. 1 large raw egg

6. Splash of milk

7. 500g of dry breadcrumbs ( I use panko crumb )

8. Pinch of mace, salt, freshly ground pepper

9. Small quantity of Plain flour for coating the eggs

Method

1. Boil your eggs for the required time and cool quickly under cold running water

2. In a bowl mix the sausage meat, haggis and a good splash of whisky, mix really well

3. In another bowl mix the mace, good pinch of salt and pepper

4. Dust the hard boiled eggs in a the seasoned flour.

5. Carefully Wrap the haggis and sausage meat mix around the egg, making sure there are no gaps. You can do this by placing the meat mixture onto a piece of cling film, flattening the mixture slightly and pulling the cling film up around the eggs

6. Beat the large egg with a splash of cold milk and coat the meat-covered eggs with this and then breadcrumbs.

7. Deep fry in hot oil, 185c, taking care as you put the eggs into the oil.

8. Cook for about 5 minutes. If you don't have a deep fat fryer, they can be cooked in the oven turning frequently to ensure the eggs are well cooked and golden brown

9. Drain well on kitchen towel and serve hot, dare I say I love my haggis scotch eggs with the well known brand of brown sauce! But the choice is yours

Enjoy these fantastic tasty scotch eggs