The Black Pudding Scotch Egg

Black pudding is a delightful ingredient that fits in well with our nose to tail philosophy of cooking. We believe that nothing should go to waste from the animal – and black pudding is a terrific addition to this Scotch egg recipe. The beautiful rich flavours of the lightly cooked yolk and savoury black pudding complement each other. We serve it with a few bitter salad leaves. It’s a terrific dish.

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Dish Difficulty: Medium

Serves: 4

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Ingredients

4 medium eggs

100g sausage meat

100g black pudding

1⁄4 bunch parsley

Panko breadcrumbs, or normal dried breadcrumbs are fine

2 eggs, for bread crumbing

50g plain flour

Salt and pepper

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Preparation

1. Drop the 4 eggs in boiling water for 6 minutes and refresh in ice water.

2. Meanwhile place the sausage meat and black pudding in a food processor with fresh parsley. Whizz until all combined and smooth and divide into 4 balls.

3. Peel the eggs, discarding the shell.

4. Flatten each portion of sausage meat, ensuring the patty is not too thick. It should be no more than 5mm.

5. Wrap the meat around the egg and place in the fridge for 20 minutes.

6. Pre-heat the oven to 180°C.

7. Prepare an egg wash with the remaining eggs.

8. Roll the eggs in seasoned flour, then egg wash, then the panko or regular breadcrumbs, then back in the egg mix before dunking one last time in the breadcrumbs.

9. Deep fry at 180°C for 2 minutes until golden brown.

10. When your guests are ready, place in the oven for 4-5 minutes.

11. Probe the sausage meat, ensuring its temperature is more than 75°C. Serve.