Bits on the sideAdam SmithJanuary 11, 2019Deep Fried, Eggs, Sausage, meat

Black Pudding Scotch Egg

Bits on the sideAdam SmithJanuary 11, 2019Deep Fried, Eggs, Sausage, meat

Until this, I’d never made any kind of Scotch egg. I’ve certainly eaten more than a few though! Having spied one in a deli whilst grabbing a sandwich and being suitably impressed with it, I realised that I had sausage meat and black pudding in the freezer.
With some homemade breadcrumbs made from my stale white loaf , I was set to go.

The end result was glorious I have to say, though not on the small or light side. I certainly didn’t shy away from the sausage meat on this one.

Step 1 - The Egg

For the egg, I boiled mine for 5 minutes on a just rolling boil so it would still be a little runny in the middle (it will get cooked a little more during deep frying)
When done, drop it into some cold water for a couple of minutes
Peel it and you are set to start scotching
Whilst you prep the egg, put your oil on, you need it to be at 180C when you are ready to start frying

Step 2 - The Pudding

Get a large sheet of grease proof paper and rub a little oil over it
In a bowl, break up 3 decent slices of black pudding
Put in the microwave to warm through for 1-2 minutes. Do this in gradual blasts, you want it to be warm enough to start to come together, but not overly hot or over-cooked
Lay out in a circle which is as wide is the egg is round
TIP: Mark an egg and roll it across
Add another layer of oiled grease proof paper and flatten the pudding mix so it all comes together. I used a large chopping board on top and pressed down
Remove the top layer of paper and add the egg in the centre, move to the whole thing to a bowl
Bring it all together and then tighten it up so that the egg is completely covered by the black pudding

Step 3 - The Sausage Meat

Using the top sheet of greaseproof paper from the black pudding stage, lay out the sausage meat in a large circle and spread it out
You can repeat the method of pressing between two layers of paper as before if you want it thin
Lay the black pudding covered egg in the centre
As before, move to a bowl and bring it together. If you have a gap at the top, add a little more sausage meat on to the top of the ball

Step 4 - Crumb Up and Fry

In a bowl beat an egg
In another, pour in a load of bread crumbs
Rather than use flour, I use the bread crumbs as the first layer. Roll the sausage meated, black puddinged egg so it is well covered in crumbs
Then add to the egg and back into the bread crumbs
Repeat until all the beaten egg has gone, this should be at least 3 coatings
With the oil ready, gently lower the Scotch egg in. Be careful, it will displace a lot of oil so don’t just drop it in
To cook the sausage meat properly and not over cook the breadcrumbs, it should take about 5 minutes. The black pudding is already cooked so you don’t need to worry about that
Pull it out and rest it on some kitchen roll
See how long you can wait before you dive in!!