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

By Tom Kerridge · 60 min

Ingredients

Instructions

1. Peel the soft-boiled eggs carefully and leave them on a tray to air dry.
2. Peel the sausage meat casings and put the meat in a bowl.
3. Crumble in the black pudding, sage and fennel seeds, season with a pinch of salt and cracked black pepper, and mix with your hands until evenly combined.
4. Divide the mix into 4 balls. Flatten one on your palm, press a boiled egg into the middle, and draw the meat around it to enclose the egg. Repeat with the rest.
5. Chill the wrapped eggs in the fridge for about 20 minutes to firm up.
6. Mix all the rosemary mayonnaise ingredients in a bowl and set aside.
7. Coat the chilled scotch eggs in flour, dip in the beaten egg, then cover in the stuffing crumbs. Repeat for all four.
8. Preheat the fryer to 180°C. Lower the scotch eggs into the basket and fry for 4 minutes. Then transfer to an oven for 3 minutes, until the sausage is cooked but the yolk is still runny.
9. Drain on kitchen paper, season with flaky salt and serve with the mayonnaise.

Summarized from Tom Kerridge's video. Watch it for the details.

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