August Recipe – Black Pudding Scotch Eggs


400g Sausage meat
220g Black pudding
20g finely chopped parsley
7 large eggs (2 whisked in a bowl)
80g breadcrumbs
80g plain flour
Salt and pepper


  1. Mix the sausage meat, black pudding and parsley with a pinch of salt and pepper until you have a smooth texture.
  2. Split into 5 even portions and roll them flat between sheets of baking paper. Aim for 3-4 mm thick
  3. Boil 5 eggs for 6 minutes then add straight to ice water for 10 minutes.
  4. Peel the eggs and wrap tightly with the meat mix, trimming any excess.
  5. Dip the wrapped eggs in the flour then dip in the whisked egg and breadcrumbs until the eggs are coated all over.
  6. Deep fry at 170°c for 5 minutes, turning regularly.




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