30 mins
Black Pudding Scotch Eggs
Recipe by Graham
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!
Black Pudding Parcels 
Blinis Ingredients for Black Pudding Scotch Eggs
Currently displaying quantities in US Imperial Measurements
How to Cook Black Pudding Scotch Eggs
- 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.
- 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.
- 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.
- 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'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!
Reviews of Black Pudding Scotch Eggs
| 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??? dantheman (19 reviews) |
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! parma (3 reviews) |
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