View source for Black Pudding Scotch Eggs

[[The Green_Book|&lArr; 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==
#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.
#Cook the quail's eggs in boiling water for 2 minutes - remove and refresh in iced water
#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.
#Deep fry the scotch eggs in hot oil (170℃) for 3-4 minutes, remove and drain on kitchen paper.


<small>BBC Food - Andrew Pern - Great British Menu</small>

==Original scan==
[[File:Scan0028.jpg]]