Black Pudding Scotch Eggs
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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.
BBC Food - Andrew Pern - Great British Menu
Original scan
