Now, whilst this may sound like one of the driest coatings in the world, that’s why we use the pork mince – it adds moisture and loosens the texture without detracting from the flavour of the black pudding.
And I’m aware the ingredients list for this is substantially smaller than usual – I would recommend seasoning but quite frankly, I wouldn’t want to detract from the flavour of the black pudding.
- Black Pudding
- Pork Mince (same quantity as black pudding)
- Boil as many eggs as you’d like to make for 5 or 6 minutes in salted water, then carefully peel. It helps to do this submerged in a bowl of water.
- Cut the black pudding sausage into a bowl, chopped roughly.
- Use a potato masher to break it down until it’s like moist dirt.
- Add the pork mince and combine with your hands.
- Lay out a square of cling film, roughly the size of a dinner plate and wet with a little water.
- Pad out a rough circle of meat mixture onto the cling film, about a centimeter thick or so.
- Place an egg on top, then pull up the corners of the cling film, gently squeezing it together.
- Peel the cling film away, leaving the meat around the egg, then shape the ball more carefully with your hands.
- Beat a raw egg and put in a bowl. Coat your scotch egg in it, then cover with breadcrumbs
- When all of your eggs are coated, baste with a little oil then grill, turning occasionally, until they’re golden.
Serving and Storage
These are great hot or cold, but it’s quite nice to cut them in half if serving for a party. A little brown sauce makes for excellent dipping too.
These will keep in the refrigerator for a good few days.