Black Pudding Scotch Eggs

⇐ The Green Book

Need to cook a little bit of mix to check seasoning - mustn't be too bland and black puddings vary

The sausage meat needs to english style sausage meat with a higher fat content than dutch or italian sausages. If using those, add some pork belly fat minced up.

Ingredients

150g black pudding

75g pork sausage meat

4 quail's eggs

50g plain flour

150g fresh bread crumbs

1 egg, mixed with 1 tsp milk for egg wash

veg oil for deep frying

salt & pepper

Method

1. Blend the black pudding and the sausage meat in a blender till well blended. Take a small piece and fry it and taste and adjust seasoning as required.
2. Cook the quail's eggs in boiling water for 2 minutes - remove and refresh in iced water
3. Once the eggs a cool, shape ¼ of the black pudding and sausage mixture round each egg to form small balls. Put the flour, egg wash and breadcrumbs on separate plates/bowls and dredge the meat balls through the flour, then the egg wash and finally the breadcrumbs.
4. Deep fry the scotch eggs in hot oil (170℃) for 3-4 minutes, remove and drain on kitchen paper.

BBC Food - Andrew Pern - Great British Menu

Original scan