Try Some Scrumptious Scotch Eggs for Burns Night 23/01/17

Sue’s special Burns Night supper is fantastic Scotch Eggs with sausage meat, haggis, apple & wrapped in pancetta Recipe.

This can be cooked in the Kamado Joe or any normal oven or outside oven.


  • 6 eggs
  • 450g haggis
  • Sausage meat from 6 of your favourite sausages (450g sausage meat)
  • 24 rashers pancetta
  • 1 apple, peeled, cored & grated
  • Salt & pepper
  • Maple syrup
  • Splosh of whisky

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  • Boil the eggs for 6 minutes.  Cool and take the shells off.
  • Take the sausage meat out of the skins and place into a large bowl.  Put in the haggis and the grated apple, seasoning and thoroughly mix.  Divide the mixture into six even portions.
  • Place a layer of cling film onto a board.  Put one of the portions of mixture onto it and place another layer of cling film on top.  Gently press it into a flat pattie.
  • Remove the top layer of cling film and place an egg in the centre. Using the cling film, wrap the mixture around the egg, using your hands to seal any gaps.  Do this for the remaining eggs.
  • Then take four rashers of pancetta, (you can weave the middle pieces – it gives a better finish) and place the covered egg in the centre.  Take alternate rashers and cover the egg.  Repeat.
  • Sue cooked hers on the Joe for about 45 minutes (temp about 160C) turning once during cooking and basting with the maple syrup and whisky glaze twice.
  • They should come out with a lovely colour and the flavour will be amazing!

Tips and Tricks for Scrumptious Scotch Eggs  in a Kamado Joe

-You will need to put a drip tray underneath to catch the fat.

-In the Kamado Joe, use the deflector plates so that you’re cooking with indirect heat.

-We heated our Kamado to approx. 160C

-Serve with some traditional neeps and tatties and a shallot and whisky sauce adds that extra special flavour.


Feeling like a feast? How about a traditional Cranachan for desert!

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  • 50g oats toasted
  • 2 tbsp whisky
  • 250ml double cream
  • 2 tbsp honey
  • 250g raspberries


  • Crush half of the raspberries with a little sugar.
  • Whisk the cream and fold in the honey and whisky and toasted oats.
  • Take four serving glasses and layer up with the crushed fruit, cream mixture and whole fruit.
  • Decorate with toasted oats and whole fruit and a drizzle of honey.
  • Put in the fridge until ready to eat.

Top tips:

Works well with strawberries or poached rhubarb.


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