Black Pudding Scotch Eggs
- Total time
- 25 min
- Serves
- 6
- Cuisine
- European - British
Ingredients
- 6 hard boiled eggs (or soft-boiled)
- 8 oz black pudding
- 4 oz sausage meat ((see second recipe card below and notes for recipe))
- ½ cup flour
- 1 egg (beaten with a pinch of salt and pepper)
- 1 cup breadcrumbs (as needed with a pinch of salt and pepper)
- olive oil (as needed for frying)
Steps
- 1
Remove the casing from the black pudding and crumble into a medium sized bowl. Add the sausage meat.
- 2
Using your hands (preferably), mix the sausage into the black pudding so that it's evenly incorporated. Divide the meat mixture into 6 even portions.
- 3
Start with one portion and flatten it into your hand to form a covering for the egg. Work the black pudding mixture around the egg so that it is completely covered. Place on a plate, and repeat with the other five eggs and portions of black pudding/sausage mixture.
- 4
Next, set up a station of three separate bowls of flour, beaten egg and breadcrumbs. Dip each prepared egg in flour. Then coat in the beaten egg mixture. Finally, dip in breadcrumbs. Place on a plate and repeat with the other five eggs, then keep refrigerated if not frying immediately. (Soft-boiled eggs should be fried right away.)
- 5
Heat the oil to 350℉ (175℃), then begin deep-frying the black pudding Scotch eggs, being careful not to drop them into the oil (they'll be heavy). Fry for about 4 to 5 minutes or until golden brown. Drain, and place on a paper-towel-lined plate.
- 6
Serve as desired, but cutting them in half makes them easier to enjoy.
Source: christinascucina.com·Own this recipe or photo? Request removal