Three tasty ingredients from our counter come together in this black pudding Scotch egg recipe. They are best eaten right away and make a real treat as starter course for entertaining friends or a lighter lunch or supper.
Ingredients For Black Pudding Scotch Egg
12 quail eggs from Morley Butchers
200g of plain sausage meat from Morley Butchers
200g of black pudding from Morley Butchers
1 tsp thyme
Sea salt & freshly ground pepper
Vegetable oil – for deep frying
For The Crust
plain flour for dusting
200g of dry breadcrumbs or Panko
Cooking Method For Black Pudding Scotch Egg
Removes the eggs from the fridge and allow them to warm up to room temperature. Bring a pan of water to the boil put the quail eggs in for 2 minutes only. Remove promptly and place in cold water (add some ice) this will stop the cooking process.
Dice the black pudding and mix together with the sausage meat along with plenty of thyme – You can do this in a bowl with you fingers or in a bladed mixer. Season with a salt and pepper.
Gently peel the eggs – they will be fragile so take care.
Arrange three bowls for dipping and coating the scotch eggs. One with flour, one for the beaten egg and the third for the breadcrumbs or panko.
Divide the sausage mixture into 12 equal quantities and press the sausage meat into flat thin sheet.
Dip the egg in the flour first, then the egg followed by the panko breadcrumbs. Repeat the last two stages which will provide a strong shell to the finished scotch egg.
Heat the vegetable oil in a deep pan or fat fryer to 175˚C and fry each of the scotch eggs for 3 minutes. Cook in small batches. Keep an eye on the temperature it will drop quite quickly as you add the eggs in.
Place them on some kitchen towel to absorb any excess oil. Serve hot with some mustard for dipping.