Scotch egg of black pudding
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Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 4
Cost: $5.39 /serving
Author : Paul Heathcote
Ingredients
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Instructions
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Step 1
Gently cook the onions in a little oil until soft but not coloured, remove from heat and add to the sausage meat.
Step 2
Fold the black pudding through the sausage mix, trying not to break it up and season with salt and pepper.
Step 3
Divide the mix into four balls and allow to rest in the fridge.
Step 4
Place the eggs in boiling water for approximately 5½ minutes, cool in iced water, and peel.
Step 5
Wrap each ball of mix around an egg and form into neat spheres.
Step 6
Coat each ball with flour, egg wash and breadcrumbs, deep fry at 160-180C/310-350F until cooked through. (They should start floating)