Black Pudding Scotch Egg

Any lover of black pudding will adore these scotch eggs. Packed with a good ratio of sausage meat to black pudding encasing a soft boiled egg. Best enjoyed with a good chutney and a pint of beer.  

Makes 4 Scotch Eggs

Ingredients

400g Sausage Meat
250g Black Pudding
5 Medium Eggs
Sprig of Thyme
Pinch of Salt & Pepper
Breadcrumbs
Oil for deep Frying

Method

Place the four eggs in a pan of boiling water for 6-8 minutes. Remove them from the water and place in ice cold water and leave to cool. Once cooled remove them from the shell keeping them whole then place to one side.
 
Place the sausage meat, black pudding, thyme, salt and pepper into a mixing bowl. Mix together thoroughly then divide the mixture into four equal pieces.

Press the mixture between two sheets of baking parchment. Flatten the mixture enough to be able to cover the egg. Wrap around the egg Making sure there are no holes or air pockets.

Dip them in egg wash then roll them in breadcrumb to coat. Place in the fridge for 30 minutes to firm up.

Meanwhile heat a pan of oil to 375F/190C.

Fry the scotch eggs for 8-10 minutes or until golden brown. Place on kitchen paper to remove excess oil.

Enjoy warm with a good chutney or pickle.