I recently had the pleasure of trying a similar dish in a Belfast restaurant. I loved the black pudding element so much that the moment I set my fork down, I knew I had to recreate them in my own kitchen.
Now, let’s be clear – I am under no illusion that my humble attempt could rival the artistry of a skilled restaurant chef. These homemade black pudding scotch eggs, crafted in my own kitchen, may not bear the polished appearance of a gourmet dish, nor should they. Yet, it’s precisely their rustic charm that lends them an air of authenticity and warmth.
Assembling these bundles of goodness does indeed demand a certain degree of patience.
Crafting the perfect black pudding scotch egg is an endeavour that invites you to roll up your sleeves, embrace experimentation, and have a bit of fun.
So, as you dive into this recipe, embrace the imperfections, relish the process, and savour the anticipation of that first crunchy bite. These homemade black pudding scotch eggs carry the heart and soul of home cooking. I hope, you’ll find them well worth the effort.
Black Pudding Scotch Eggs
Ingredients
- 8 small eggs, at room temperature
- 6 pork sausages
- 120g black pudding
- Small bunch of fresh parsley, finely chopped
- 1 garlic clove
- 1 tsp grated nutmeg
- 1 tbsp English mustard
- Plain flour, for dusting
- 150g breadcrumb
Directions
- Put 6 eggs into a pan of boiling water and boil for 4 minutes, then put into a bowl of cold water to stop them from cooking any further. Once cooled, peel them.
- Remove the sausage meat from their skins and place into a bowl. Crumble in the black pudding along with the parsley, garlic, nutmeg, and mustard. Combine well, then split evenly into six balls.
- Get your assembly line ready, one bowl of flour, one of egg (whisk the two remaining eggs), and a third bowl for the breadcrumbs.
- Flour your hands, then in the palm of one hand, flatten one of the sausage balls into a flat disc.
- Roll a peeled egg in flour, then pop it in the middle of the circle and lightly shape the meat evenly around the egg, wrapping it completely.
- Roll the scotch egg in the flour, then dip into the beaten egg, followed by the breadcrumbs.
- Repeat with the remaining eggs, then pop them all in the fridge for at least 20 minutes to firm up.
- Next, it’s time to deep fry. Preheat your oil to 170C.
- Carefully lower the eggs into the oil and cook for 5-6 minutes, or until golden brown and the sausage meat has been cooked through. I usually fry these in batches, two at a time.
- Remove the cooked eggs from the oil and drain on kitchen paper. Keep them warm while you get on with the rest.
- Serve with Branston pickle and a slice of your favourite cheddar cheese.
