Cooking Proper Classics with Tom Kerridge: Black Pudding Scotch Eggs Recipe

black pudding

🥗Healthier: mushroom-based sausage

💰Cheaper: regular sausage

Mushroom-based sausage is lower in fat and calories.

sausage meat

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner and healthier.

Boil eggs for 6 minutes, then plunge into iced water to stop cooking.

Peel the cooled eggs gently and set aside.

In a bowl, break up 6 sausages (skins removed) and add black pudding.

Season the mixture with cracked black pepper, salt, and dried fennel seeds.

Chop fresh sage and add to the mixture, then mix everything together with hands to form a paste.

Divide the sausage and black pudding mixture into four portions and flatten each.

Wrap each portion around a peeled egg, ensuring it's fully covered without squeezing too tightly.

Prepare panko breadcrumbs by crushing them slightly and mixing in sage and onion stuffing mix.

Dredge each wrapped egg in flour, then dip in an egg wash made from 3 beaten eggs, and finally coat with the breadcrumb mixture.

Heat a tabletop fryer to 170°C (340°F) and fry the scotch eggs for 4 minutes, then transfer to an oven preheated to 180°C (356°F) for an additional 3 minutes.

Prepare a dipping sauce by mixing mayonnaise, English mustard, and finely chopped fresh rosemary.

Season the cooked scotch eggs with salt before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens