Gently cook the onions in a little oil until soft but not coloured, remove from heat and add to the sausage meat.
Fold the black pudding through the sausage mix, trying not to break it up and season with salt and pepper.
Divide the mix into four balls and allow to rest in the fridge.
Place the eggs in boiling water for approximately 5½ minutes, cool in iced water, and peel.
Wrap each ball of mix around an egg and form into neat spheres.
Coat each ball with flour, egg wash and breadcrumbs, deep fry at 160-180C/310-350F until cooked through. (They should start floating)
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James Martin is joined by top chefs Mark Sargeant and Ben Tish and wine expert Olly Smith.
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