Scotch egg of black pudding


Preparation method

  1. Gently cook the onions in a little oil until soft but not coloured, remove from heat and add to the sausage meat.

  2. Fold the black pudding through the sausage mix, trying not to break it up and season with salt and pepper.

  3. Divide the mix into four balls and allow to rest in the fridge.

  4. Place the eggs in boiling water for approximately 5½ minutes, cool in iced water, and peel.

  5. Wrap each ball of mix around an egg and form into neat spheres.

  6. Coat each ball with flour, egg wash and breadcrumbs, deep fry at 160-180C/310-350F until cooked through. (They should start floating)

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4

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This recipe is from...

Saturday Kitchen bbc_one Saturday Kitchen

Next on


10:00am Saturday 8 August

James Martin presents with help from top chefs Mark Sargeant and Ross Shonhan.

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