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Scotch Quail’s Eggs
Preparation info
- Makes
12
- Difficulty
Easy
Appears in
By Mark Hix
Published 2010
Good-quality sausage and haggis are essential for these neat little bar snacks. Bought sausage meat is often poor quality so I’d recommend buying Cumberland sausages and removing the skins. Mayonnaise - flavoured with chopped capers, mustard or herbs, or all three - is the ideal accompaniment.
Ingredients
12 125 g 125 g
Method
Bring a pan of water to the boil and carefully lower the quail’s eggs in, using a slotted spoon. Cook for 1½ minutes. Drain and cool under the cold tap for a minute or so, then carefully peel.
Mix the sausage meat and haggis together and divide into 12 balls, then flatten into patties. Wrap one around each quail’s eggs, moulding it with your hands to coat evenly.
Have 3 shallow