Black pudding scotch eggs

20 Feb

Adding black pudding,add an extra depth of flavour to these eggs.

Makes 6

6 eggs
Knob of butter
100g onion , finely chopped
450g sausage meat
100g black pudding
1 sprig of thyme
Pinch of cayenne
Salt and pepper
Vegetable oil for frying

For the coating

2 eggs
50ml milk
50g flour
100g breadcrumbs

Bring a pan of water to the simmer and cook the eggs for 8 minutes. Plunge into a bowl of ice cold water and leave until completely cold,then peel off the shells.

Melt the butter in a pan and add the onions.cook until soft. Mix with all the other ingredients.

Pat out a piece of the sausage meat in some cling film. Place the egg in the middle and using the cling film, fold the mix around the egg so its completely covered. Remove the cling film and make sure the the meat is an even thickness all the way round . Repeat with the other eggs,then put in the fridge to firm up.

Whisk the eggs and mill together and Sean,dust the sausage coated eggs in flour,then dip in the egg mix before rolling in the breadcrumbs . Place in the fridge to firm up a little.

Heat a deep fat-fryer to 180c,and the oven to 200c . Fry the scoth eggs for 2 minutes,until brown,then place in the oven for 10 minutes.




One Response to “Black pudding scotch eggs”

  1. joanna and brian February 20, 2012 at 3:51 pm #

    We like rhe look of those, the yolks are beautful, not too set , not too runny, love the colour and texture of the black pudding sausage – wowie 🙂

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