Shrek’s Scotch Eggs with Colcannon

clock 30 minutes + 30 minutes bowl Serves 4


  • 400 g beef sausages
  • 2 Tbsp finely chopped chives
  • 2 Tbsp Select Barbecue Sauce
  • 2 tsp Dijon mustard
  • 1 cup breadcrumbs
  • 4 hard boiled Homebrand eggs & 2 eggs, extra
  • 1/2 cup Homebrand plain flour
  • 2 Tbsp Homebrand milk & ¼ cup warm milk
  • 750 g potatoes, peeled, diced
  • 10 g butter
  • Homebrand vegetable oil, for deep frying
  • 3 rashers Homebrand bacon, finely diced
  • 1 1/2 cups cups savoy cabbage, finely shredded
  • Herbs, to serve
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  • 1. Squeeze meat from sausages into a bowl and discard casings. Add chives, sauce, mustard and ¼ cup of breadcrumbs. Season. Mix well.

  • 2. Peel eggs and coat lightly with flour. Whisk extra eggs and milk together in a bowl. Place remaining breadcrumbs into another bowl. Using ¼ of sausage mince for each, form around egg and seal well. Coat with flour, egg and breadcrumbs. Re-coat in egg and breadcrumbs.

  • 3. Place potato into a saucepan and cover with cold water. Bring to the boil, reduce heat and simmer for 15-20 minutes or until soft. Drain. Add butter and milk. Mash until smooth. Season. Cover to keep warm.

  • 4. Heat oil over medium heat. Gently lower eggs into oil and cook for 5 minutes or until golden. Transfer to a plate lined with paper towel. Cover to keep warm.

  • 5.m Cook bacon in a frying pan over medium heat for 4 minutes until golden. Add cabbage and cook for 3 minutes or until wilted. Stir into mashed potato. Serve with egg and herbs.

By Dreamworks Heroes

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