Free Range Egg Recipes

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Black Pudding Scotch Eggs


Serves: 4

4 Free Range Eggs (room temperature)
1 Free Range Egg, beaten
1/2 Small onion, finely chopped
Bunch Sage, finely chopped
200g Pork sausage meat
100g Black Pudding, finely diced
50g Flour
Breadcrumbs, freshly grated
Oil for deep frying
Prep: 20 mins

Cook: 10 mins

Preparation Method

  • Gently fry the onions in a little oil until soft but not coloured then add the sage and cook for about 2 minutes.
  • Remove from the heat and add to the sausage meat.
  • old the black pudding through the sausage mix, trying not to break it up.
  • Season with salt and pepper.
  • Divide the mix into four balls and allow to rest in the fridge.
  • Place the eggs in boiling water for approximately 4 minutes, cool in iced water and peel.
  • Wrap each ball of mix around an egg and form into neat spheres.
  • Coat each ball with flour, egg wash and breadcrumbs.
  • Deep fry at 180C, until they start to float. This means they are cooked through.