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Black Pudding Scotch Eggs Recipe

Black Pudding Scotch Eggs

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
An Unusual Recipe
Graham

Recipe by  

Scotch Egg is a great cold addition to a buffet, with a salad, in a picnic, as a snack or hot with French Fries. However, if you want to be REALLY unusual, why not try this tasy recipe for Black Pudding Scotch Egg. Everyone will wonder how you did it!

      Preparation Time: 20 Minutes

      Cooking Time: 10 Minutes

A Top Choice Recipe for Something Unusual

Ingredients for Black Pudding Scotch Eggs

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
To make 4 Scotch Eggs:
8 oz
Sausage meat (pork mince)
8 oz
Black Pudding (blood sausage)
5 medium-sized
eggs
2 teaspoons
water
1 tablespoon
plain flour (all purpose flour)
4 slices
soft white bread
 
salt and pepper
 
oil for deep frying

 

How to Cook Black Pudding Scotch Eggs

  1. Hard boil four of the five eggs. Cool under cold water and remove the shells. Remove any skin from the black pudding then chop it and mix with the sausage meat (pork mince) in a bowl and season well with salt and freshly ground black pepper. Divide the meat mixture into four equal portions then on a lightly floured surface, roll each piece into a circle about 5" (12.5cm) in diameter. Season the flour with salt and freshly-ground pepper and coat each of the hard-boiled eggs in it. Place an egg into the centre of each circle of sausage meat and mould the meat evenly around the egg, making sure it fits closely and completely.
  2. Beat the fifth egg and use it to seal the joins in the sausage meat, pinching the edges well together. Mould each Scotch Egg into a good shape and brush them all over with the beaten egg. Cut the crusts off the bread and crumble the remaining white bread between your fingers to make small breadcrumbs (if you have a food processor, you can use the chopper attachment for this). Toss the Scotch Eggs into the breadcrumbs to coat them evenly and completely. Press the breadcrumbs in firmly.
  3. Since the sausage meat is raw, it's important that you don't try to hurry the frying, so fry the eggs over a medium heat in the deep fat until golden brown, then remove with a slotted spoon and drain on soft, absorbent kitchen paper. When cool, cut in half lengthways and serve.
  4. If you don't have a deep fryer, you can cook Black Pudding Scotch Eggs in a frying pan with 1" (2.5cm) of oil but you must keep turning them frequently to ensure it is cooked and browned on all sides.


Graham GRAHAM'S HOT TIP:
If, while rolling out your sausage meat, you find it sticking to the rolling pin, lightly dust the surface of the meat and the rolling pin with a little flour.

If making your own breadcrumbs is an issue, you can use ready-made bread crumbs from a packet. The result is not quite as "rustic" but only you will know the difference!
 
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Reviews of Black Pudding Scotch Eggs

Rating 5 out of 5 - Many cooks will make this recipe again April 18 2014
Sorry to say that I cannot recall the eureka moment when it dawned on my family that these were full of sensational flavour with stunning good looks. Probably the most addictive scotch egg ever!. These are some of the best scotch eggs ever to have passed my lips. What more can I say???
(19 reviews)
 
Rating 5 out of 5 - Many cooks will make this recipe again December 24 2013
The sausage meat keeps this one firm and the black pudding brings depth and flavour - a meal in itself. Not satisfied with trying it out on ourselves, our imaginations started to wander and the experiment got more interesting since Black Pudding Scotch Eggs won a taste testing session with our neigbours who always reckoned they never ate black pudding!
(3 reviews)
 

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