Black pudding scotch eggs
I do like my black pudding. Many of you will associate it with breakfast but it is so much more versatile than a sideline element. It pairs well with scallop or with game. There's nothing better than a soft boiled egg nestled within a tasty black pudding case and covered in a crunchy outside. These make a great starter or snack dish.
200g finely minced belly pork or sausage meat
6 soft boiled eggs cooled and shells removed
300g panko bread crumbs
1 beaten egg
100g flour seasoned well with salt and pepper
2lto 4l oil for deep frying (depends on how large your pan or deep fryer is)
Mix the black pudding and the sausage meat together until well combined
Form into a ball and place in the fridge to firm up for 30 mins
Divide up the meat mixture into 6 smaller balls, flatten them out and cover each egg in a meat casing
You then need to coat the meaty eggs in breadcrumbs
Place the flour, egg and breadcrumbs on three separate plates
First dip the meaty eggs in the flour coating all over, then the egg and then the bread crumbs, repeat for all of the eggs
Place the coated eggs on a plate and place in the fridge to firm up for 1 hour
Fill your pan or deep fryer with oil and set it to 180c
Cook the eggs for 8-10 minutes or until golden brown.
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