Pork & Black Pudding Scotch Eggs

Food Main Courses
BPEX
4 Servings
Ingredients
Eggs 4
Traditional pork sausages 400g skins removed
Black pudding (or ready mixed pork and black pudding sausages) 200g broken into pieces
Flour 50g
Eggs 2 beaten
Breadcrumbs 125g
Vegetable oil for frying
Method
  1. Preheat oven to 180˚C/gas mark 4
  2. Boil 4 eggs for preferred time until yolks are quite soft. Drain and place immediately into ice cold water; when cold peel off shells
  3. Mix sausage meat and black pudding together and divide into 4 portions
  4. Roll the cooked eggs in flour and shape each portion of meat mixture around it, forming a complete shell
  5. Dip each one into flour, beaten egg and breadcrumbs to coat
  6. Deep fry for 1-2 minutes or until golden brown and crisp. Remove and place on a baking sheet and bake for 8-10 minutes
  7. Serve hot with tomato chutney and green salad or cold with fresh watercress