https://bradnor.ddns.net/bradnorwiki/index.php?action=history&feed=atom&title=Black_Pudding_Scotch_Eggs 2026-04-05T18:01:57Z Revision history for this page on the wiki MediaWiki 1.45.1 https://bradnor.ddns.net/bradnorwiki/index.php?title=Black_Pudding_Scotch_Eggs&diff=6052&oldid=prev 2023-07-07T13:25:57Z

<p></p> <p><b>New page</b></p><div>[[The Green_Book|&amp;lArr; The Green Book]]<br /> <br /> <br /> &#039;&#039;Need to cook a little bit of mix to check seasoning - mustn&#039;t be too bland and black puddings vary&#039;&#039;<br /> <br /> 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.<br /> <br /> <br /> ==Ingredients==<br /> :150g black pudding<br /> :75g pork sausage meat <br /> :4 quail&#039;s eggs<br /> :50g plain flour<br /> :150g fresh bread crumbs<br /> :1 egg, mixed with 1 tsp milk for egg wash<br /> :veg oil for deep frying<br /> :salt &amp; pepper<br /> <br /> ==Method==<br /> #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.<br /> #Cook the quail&#039;s eggs in boiling water for 2 minutes - remove and refresh in iced water<br /> #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.<br /> #Deep fry the scotch eggs in hot oil (170℃) for 3-4 minutes, remove and drain on kitchen paper.<br /> <br /> <br /> &lt;small&gt;BBC Food - Andrew Pern - Great British Menu&lt;/small&gt;<br /> <br /> ==Original scan==<br /> [[File:Scan0028.jpg]]</div>

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