Description: Black pudding Scotch eggs are a delightful twist on the classic Scotch eggs, featuring a savory black pudding filling wrapped in a layer of seasoned sausage meat and crispy breadcrumbs. These indulgent treats are perfect for breakfast, brunch, or as a hearty snack.
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serving Size: Makes 4 Scotch eggs
Ingredients:
- 4 large eggs
- 200g black pudding, crumbled
- 300g pork sausage meat
- 100g breadcrumbs
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- All-purpose flour for dusting
- Vegetable oil for frying
Instructions:
- Boil the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then reduce the heat and simmer for 6 minutes for a slightly soft yolk or 7-8 minutes for a firmer yolk. Remove the eggs from the water and place them in a bowl of ice water to cool. Peel the eggs once they are cool enough to handle.
- Prepare the Filling: In a mixing bowl, combine the crumbled black pudding, sausage meat, chopped parsley, salt, and pepper. Mix until well combined.
- Assemble the Scotch Eggs: Divide the sausage mixture into four equal portions. Flatten each portion into a disc and place a boiled egg in the center. Carefully wrap the sausage mixture around the egg, ensuring it is evenly coated.
- Coat with Breadcrumbs: Roll each Scotch egg in flour, then dip it in beaten egg, and finally coat it evenly with breadcrumbs, pressing gently to adhere.
- Fry the Scotch Eggs: Heat vegetable oil in a deep frying pan or fryer to 350°F (180°C). Carefully lower the Scotch eggs into the hot oil and fry for about 5-6 minutes, turning occasionally, until golden brown and cooked through.
- Serve: Once cooked, remove the Scotch eggs from the oil and drain them on a paper towel-lined plate. Allow them to cool slightly before serving. Enjoy them warm or at room temperature as a delicious snack or meal accompaniment.
