Try these Scotch eggs made with black pudding and quail's eggs for extra-special party food.
Blend the black pudding and sausage meat in a food processor until well combined.
Cook the quail’s eggs for two minutes in a pan of boiling water, then drain and refresh in iced water.
Once cooled, carefully peel the eggs and shape the black pudding mixture around them to form small balls.
Sprinkle the flour and breadcrumbs onto separate plates. Dredge each Scotch egg in the flour, then dip in the beaten egg and coat in the breadcrumbs.
Heat the oil in a deep heavy-bottomed pan, until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Carefully place each Scotch egg into the hot oil and deep-fry for 3-4 minutes, or until golden-brown and crisp and the sausage meat is completely cooked.
Carefully remove from the oil with a slotted spoon and set aside to drain on kitchen paper.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.