Black pudding scotch eggs

  • Serves: 4 large scotch eggs
  • Preparation time: 20 minutes
  • Cooking time: 15 minutes
  • Total time: 45 minutes

Ingredients

  • 5 eggs
  • 450g/16oz black pudding
  • A handful of breadcrumbs
  • A small handful of plain flour for dusting the eggs
  • Black pepper
  • Oil for frying
Black pudding scotch eggs

This is a twist on the more traditional recipe for scotch eggs we have on the site, by substituting black pudding (A type of blood sausage), for the sausage meat we create a scotch egg with a much sharper tang, which really combines well with the soft boiled egg inside.

Black pudding, blood pudding or blood sausage is a type of sausage made by cooking blood or dried blood with a filler until it is thick enough to congeal when cooled. British black pudding mainly consists of pork blood and oatmeal, and lacks the onions found in most other European types. For this recipe almost any kind of black pudding will work, just make sure it can form a secure, compacted wrapper around the egg, or it will break apart and spoil everything!

Method

  1. Bring a pan of water to the boil, add four of the eggs and simmer the eggs for 7 minutes, or until soft boiled.
  2. Drain the water from the pan and allow the eggs to cool in some cold water - it's easier to peel them when cool, and your hands will thank you too! In a mixing bowl mash the black pudding slices/sausage until it can form a large ball.
  3. Empty the black pudding from the bowl onto a lightly floured chopping board and spread the black pudding out until its a flat and has a depth of about 1in/2cm.
  4. Remove the now cooled eggs from the empty pan and peel them gently. Take care to avoid breaking the eggs apart as although they can be salvaged, it lets the visual side of the end result down a little. Once peeled lightly flour each egg - this stops them sticking to the meat.
  5. Divide the black pudding up into quarters and lift a quarter of the black pudding into the palm of one hand, and place one egg gently in the centre and close the black pudding gently around the egg so its encased completely. Smooth the black pudding out over the egg until it has no cracks, or visible joins and repeat for the other three quarters.
  6. Empty a small handful of the breadcrumbs onto a small plate.
  7. Crack the fifth egg into a cup and with a fork whisk the egg together to form a yellow glaze. Brush the glaze generously over each of the scotch eggs - this will help the breadcrumbs stick and stop the black pudding from cracking in the pan. Gently roll each scotch egg through the breadcrumbs, so each one is coated evenly. When done you shouldn't be able to see the black pudding on any of the scotch eggs.
  8. Heat a pan of cooking oil up - you only need the oil to be a few centimeters or a couple of inches deep as you can easily roll the scotch eggs over. Heat the oil to a medium-high heat, not too high though as you don't want to burn the breadcrumbs.
  9. When the oil is hot, carefully lower each scotch egg into the oil and cook the four scotch eggs for ten minutes. The breadcrumbs should go golden brown, try to avoid burning them or again despite the taste being almost the same, they certainly won't look as good.
  10. After ten minutes - or until each scotch egg has turned a deep golden brown - carefully remove each scotch egg from the pan and dab any excess cooking oil off with some kitchen roll.
  11. Serve.
Monks are generally credited with bringing black pudding into England and it was popular across the country from the middle ages.

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