You can’t beat a Scotch egg – it’s classic British food at its best. This take on a classic uses black pudding in place of the traditional sausage, and it’s a fantastic twist.
Pork and Black Pudding Scotch Eggs
- Eggs 4
- Traditional pork sausages 400g skins removed
- Black pudding (or ready mixed pork and black pudding sausages) 200g broken into pieces
- Flour 50g
- Eggs 2 beaten
- Breadcrumbs 125g
- Vegetable oil for frying
- Preheat oven to 180˚C.
- Boil 4 eggs for preferred time until yolks are quite soft. Drain and place immediately into ice cold water; when cold peel off shells.
- Mix sausage meat and black pudding together and divide into 4 portions.
- Roll the cooked eggs in flour and shape each portion of meat mixture around it, forming a complete shell.
- Dip each one into flour, beaten egg and breadcrumbs to coat.
- Deep fry for 1-2 minutes or until golden brown and crisp. Remove and place on a baking sheet and bake for 8-10 minutes.
- Serve hot with tomato chutney and green salad or cold with fresh watercress.