Printer friendly version
-
Black pudding scotch eggs
- Prep time:
- 20 mins
- Cook time:
- 10 mins
- Serves:
- Makes 16 scotch eggs
Simon Rimmer combines quails’ eggs and black pudding to transform this old picnic favourite into a modern dinner party starter
Similar recipes
Related Videos
Ingredients
For the scotch eggs
- 175g pork sausage meat
- 75g black pudding
- 1 tbsp finely chopped Parsley
- 1 tbsp finely chopped Chives
- pinch white pepper
- 16 quail's eggs, hard-boiled, peeled
- 125g plain flour
- 1 Egg, lightly beaten
- 75g breadcrumbs
- vegetable oil, for deep frying
For the dipping sauce
- 200g brown sauce
- 1 tsp Tabasco
- 1 tbsp mayonnaise
- mustard cress, to garnish
Method
1. For the scotch eggs: mix together the sausage meat, black pudding, herbs and season generously with salt and white pepper.2. Divide the mixture into 16 even-sized pieces and press into flat rounds. Sit a quails’ egg in the centre of each round and wrap the meat around to completely enclose the egg to form a ball, making sure the meat is of even thickness.
3. Roll one of the sausage meat balls in the flour, then dip in the beaten egg, then roll in the breadcrumbs. Repeat with the remaining balls.
4. Heat the vegetable oil in a deep fat fryer to 180C.
5. Deep-fry the scotch eggs for 4-5 minutes, turning regularly, or until crisp and golden brown. Carefully remove with a slotted spoon and drain on kitchen paper.
6. For the dipping sauce: mix the brown sauce, Tabasco and mayonnaise together.
7. To serve, spoon a little sauce onto 8 serving plates, sit 2 scotch eggs on top the sauce on each plate and garnish with mustard cress.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register