Scot's Brunch Recipe for Burn's Night | Sarson's

Ingredients

• 5 sausages
• 3 tbsp oats
• 2 tbsp allspice
• Plain flour for dusting
• 3 cherry tomatoes, halved horizontally
• 2 Maris Piper potatoes, cut into thick chips and soaked in cold water
• Vegetable oil, for deep fat frying
• Sarson’s Malt Vinegar, plus extra for dressing
• 2 eggs
• Salt and ground black pepper