Recipe
Black Pudding Scotch Eggs
Crisp, golden Scotch eggs with a rich black pudding and sausage-meat coating, served with mustard for dipping.
Ingredients
Method
30 mins prep10 mins cook40 mins total
Mix the sausage meat and crumbled black pudding with the salt and pepper until evenly combined.
Divide the mixture into four portions. Flatten each one into a thin oval, large enough to wrap around an egg.
Wrap the meat around each boiled egg, sealing the joins so the eggs are completely enclosed.
Set out the flour, beaten egg and breadcrumbs in three separate dishes.
Coat each wrapped egg in flour, then beaten egg, then breadcrumbs, pressing the crumbs on firmly.
Heat the cooking oil to 160°C in a deep fryer or deep, heavy pan. Fry the Scotch eggs for 8–10 minutes until browned and cooked through.
Lift the eggs onto kitchen paper to drain, then serve warm or at room temperature with mustard.
Notes
For an extra-crisp coating, repeat the egg and breadcrumb stages before frying. Let the eggs rest for a few minutes before serving.
About this recipe
These Scotch eggs combine creamy boiled eggs with a savoury layer of sausage meat and black pudding. A crisp breadcrumb coating gives them plenty of crunch, while mustard on the side cuts through the richness.
