Black Pudding Scotch Egg

Ingredients

• 4 large eggs 4 large eggs
• 250g (9 oz) black pudding, crumbled 250g (9 oz) black pudding, crumbled
• 500g (1.1 lb) sausage meat 500g (1.1 lb) sausage meat
• 100g (3.5 oz) breadcrumbs 100g (3.5 oz) breadcrumbs
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried parsley 1 teaspoon dried parsley
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 25g (total), 9g (saturated)
• Carbohydrates: 20g (total), 2g (sugars)
• Protein: 20g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Place the eggs in a saucepan and cover with cold water. Bring to a boil, then reduce the heat and simmer for 6 minutes. Remove from heat and transfer the eggs to a bowl of ice water to cool.
2. 2.
   In a mixing bowl, combine the crumbled black pudding, sausage meat, dried thyme, dried parsley, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Peel the cooled eggs and set aside.
4. 4.
   Divide the sausage meat mixture into 4 equal portions. Flatten each portion in your hand and place a boiled egg in the center. Gently mold the sausage meat around the egg, ensuring it is completely covered.
5. 5.
   Roll each Scotch egg in breadcrumbs, making sure they are evenly coated.
6. 6.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F). Carefully lower the Scotch eggs into the hot oil and fry for about 6-8 minutes until golden brown and cooked through.
7. 7.
   Remove the Scotch eggs from the oil and drain on a paper towel-lined plate.
8. 8.
   Serve the Black Pudding Scotch Eggs warm or at room temperature. They can be enjoyed on their own or with a side of salad or pickles.

Treat your ingredients with care...

• Black pudding — Ensure the black pudding is crumbled finely to evenly distribute its flavor throughout the sausage meat mixture.
• Sausage meat — Use good-quality sausage meat with a high meat content for the best results.
• Breadcrumbs — You can use store-bought breadcrumbs or make your own by processing stale bread in a food processor until fine.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or chili flakes to the sausage meat mixture.
• To ensure the Scotch eggs have an even coating of breadcrumbs, roll them gently between your palms before rolling them in the breadcrumbs.
• If you prefer a lighter version, you can bake the Scotch eggs in a preheated oven at 200°C (400°F) for 20-25 minutes until golden brown.

Serving advice

Serve the Black Pudding Scotch Eggs as a delicious appetizer or as part of a brunch spread. They can be enjoyed warm or at room temperature.

Presentation advice

Arrange the Black Pudding Scotch Eggs on a platter and garnish with fresh herbs, such as parsley or chives, for an attractive presentation. Serve with a side of salad or pickles to complement the flavors.