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Black Pudding Scotch Eggs

Black Pudding Scotch Eggs

 Hayley Connell

300g good quality British black pudding

200g good quality British sausage meat

6 eggs, at room temperature

50 – 80g dry breadcrumbs (Panko are great)

Salt

Pepper

Fresh thyme, leaves picked

Sunflower or vegetable oil for deep frying

I run the Pig and Hay food stall on Chapel Market in Islington where we serve up fresh homemade scotch eggs, sausage rolls and pork sandwiches to a busy lunchtime crowd. These black pudding scotch eggs are one of my best sellers. I like to have a good flavour from the black pudding and use a ratio of 60% black pudding to 40% sausage meat. Follow Hayley on Twitter: @Pig_and_Hay

Method
First boil five of the eggs, keeping one aside for coating later: Bring a pan of water up to the boil, gently lower the eggs in and set the timer for 5 – 5½ minutes, depending on the size of your egg. Drain and run under cold water to stop them from cooking further. Set aside.

In a large bowl, crumble the black pudding between your fingers and add the sausage meat. Mash the two together until you have a uniform mixture. Add some fresh thyme, salt and pepper (bear in mind that your sausage meat may already be well seasoned) and mix again. Peel the boiled eggs. (If you are doing a lot of eggs or if they are difficult to peel, a 30 minute soak in distilled white vinegar will make the job easier.)

Lay out a sheet of clingfilm on the work surface. Take an egg-sized ball of mixture and push it out to a rough circle on the clingfilm. Placing one peeled egg into the circle of mixture, use the clingfilm to bring up the sides around the egg and take the parcel into your hands to form it into shape. Carefully peel off the clingfilm and re-shape the eggs, filling in any gaps as much as possible. Repeat with the other eggs.

Now prepare your egg and breadcrumbs for coating. I like to add more fresh thyme to the breadcrumbs as the flavour really sets these eggs off. Beat the 6th egg in a shallow bowl, ready for dipping. Preheat the oil to 170°C and have ready a paper-towel lined plate and slotted spoon or tongs for lifting the eggs out of the oil. Take one of the scotch eggs and dip it into the beaten egg, rolling it around and patting it firmly in the hands to ensure that all of the outside is sealed with egg, then dip it into the breadcrumbs and set the shape again in the hands before transferring to a plate while you do the rest.

When the oil has reached temperature, cook the eggs in small batches until golden brown. This should take about 6 minutes. Remove from the oil, drain on kitchen paper and let them rest for about 5 minutes to settle before serving.

 

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